My favourite flavour combination of all time is white chocolate and raspberry so, of course, I demolish these whenever I bake them. With the big chunks of chocolate and bursts of raspberries - it's heaven in a bite!
2 ½ cups flour
3 tsp baking powder
¾ cup caster sugar
100 grams butter, melted
1 cup buttermilk
1 cup fresh or frozen raspberries
100 grams white chocolate, roughly chopped
icing sugar, to dust
1. Preheat oven to 180°C and grease a 12 cup muffin tin with cupcake cases.
2. Add flour, baking powder and sugar to a large bowl and stir to combine. In a medium bowl, combine butter, buttermilk and egg then whisk gently. Add your wet ingredients to your dry ingredients and mix until combined.
3. Gently fold in the chocolate and raspberries, do not overmix and be careful not to squash the raspberries too much. Divide the batter into the muffin tray and bake for 25 minutes or until golden brown.
4. Cool for at least 10 minutes before transferring to a cooling rack. Serve warm and dust with icing sugar.