Save my name, email, and website in this browser for the next time I comment. Beat in the oil until fully incorporated. Stir in all remaining muffin ingredients except raspberries and … In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. « No Churn Peanut Butter Ice Cream with Chocolate Swirls. Raspberry & white chocolate muffins – my favourite quick & easy muffin recipe with delicious raspberries & white chocolate in every bite! Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Your email address will not be published. Grease a 12-hole muffin pan well with butter or olive oil spray. I made it using a good quality gluten free flour and stuck to the directions completely. Mix together gently until barely combined. Add comma separated list of ingredients to include in recipe. Notify me of follow-up comments by email. Cover and let stand for 2 minutes without stirring. You’ll love these high top, bakery-style muffins filled with juicy raspberries and chunks of white chocolate. Sprinkle the center of muffins with remaining 1/4 cup of white chocolate chips… And when you make hot, This shop has been compensated by Collective Bias, Inc. and its advertiser. Hi Tina! Amount is based on available nutrient data. Finally, a bakery-style muffin you can make at home. Please note that our service may not work properly with enabled software like AdBlock. Thanks for the lovely recipe and so easy to put together. And these sky-high White Chocolate and Raspberry Muffins are what dreams are made of. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Info. Add raspberries & white chocolate and fold in gently. this link is to an external site that may or may not meet accessibility guidelines. Chocolate Raspberry Muffins rec.food.baking/Aniahan (1997) Source: Recipes from Ghirardelli Chocolate Company of San Francisco Yield: 12 muffins 1 (15 oz) can raspberries* 2 cups self-rising flour 1/2 cup sugar 1/2 cup chocolate bits or chips 1 egg, lightly beaten 2 oz melted butter 3/4 cup buttermilk * Use canned raspberries and syrup. Do not overmix. I might try using different white chocolate tho…the brand I used ended up a bit sugary once cooked. 1 cup Ghirardelli 100% Dutch-Process Cocoa, 1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chips, divided, Back to Ghirardelli Double Chocolate Muffins. Rate this recipe! In fact, my freezer is now full of muffins. Big, beautiful, White Chocolate and Raspberry Muffins . I love hearing from you and seeing what you made! Also see other recipes similar to the recipe for ghirardelli white chocolate raspberry muffins recipe. My husband loved it. Thanks much! https://prettysimplesweet.com/raspberry-white-chocolate-muffins You’ll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre. Get new recipes and baking inspo delivered straight to your inbox. The temperature will be the same, but the baking time will be longer. You can use the same recipe to make bigger muffins. Honestly, a fresh-out-of-the-oven muffin is one of the best things in life. Our website searches for recipes from food blogs, this time we are presenting the result of searching for the phrase ghirardelli white chocolate raspberry muffins recipe. It’s one of my favorite combinations! Can white chocolate chips be substituted for the chopped white chocolate? A self-taught baker and dessert advocate from Sydney, Australia. I came accross your blog the other day and really liked this recipe so that I decided to bake them today. Carefully fold in raspberries and 3/4 cup of white chocolate chips., reserving 1/4 cup of white chocolate chips for the top of the muffins. I’ll make this recipe again. These White Chocolate and Raspberry Muffins have oodles of flavour thanks to a dash of vanilla, plenty of raspberries (you can use fresh or frozen) and white chocolate. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.