Raspberry & White Chocolate Muffins
Easy
Makes: 12 x 90g
White chocolate and Ruby work beautifuly in these muffins to give a sweet, fruity and fun feel. Perfect at anytime of the day to create a moment of sunshine and summer vibes.
White chocolate and Ruby work beautifuly in these muffins to give a sweet, fruity and fun feel. Perfect at anytime of the day to create a moment of sunshine and summer vibes.
Shelf life:
3 days
Containing: 2 Components
Demonstration video<span>Raspberry & White Chocolate Muffins</span>

Muffin Batter

Ingredients: Muffin Batter

  • 210 g
    milk
  • 75 g
    Egg
  • 215 g
    caster sugar

Preparation: Muffin Batter

Mix the milk, eggs, sugar, together.

Ingredients: Muffin Batter

  • 290 g
    plain flour
  • 10 g
    Freeze dried raspberry powder
  • 3 g
    baking powder
  • 3 g
    bicarbonate of soda

Preparation: Muffin Batter

Place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together place the flour, freeze-dried raspberry powder, baking powder and Bicarbonate of soda in a mixer and mix together.

Ingredients: Muffin Batter

  • 170 cl
    sunflower oil
  • 10 g
    freeze-dried raspberry pieces
  • 150 g
    Callebaut White chunks

Preparation: Muffin Batter

Pour in the milk and egg mix followed by the oil then the raspberry pieces and white chocolate chunks.

Pour in a piping bag and set to one side.

Line a muffin tin with 12 cases and pipe evenly into each case.

Bake on 170oc for 20-25 mins.

Tools

  • Bowls

Filling and decoration

Ingredients: Filling and decoration

  • 300 g
    Callebaut Crema RB1

Preparation: Filling and decoration

When cool pipe the ruby mix into the centre of the muffin and on top using piping bag and nozzle.

Ingredients: Filling and decoration

Preparation: Filling and decoration

Sprinkle with the blossoms and strawberry meringue drops.

Tools

  • Piping Bag

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