White chocolate, raspberry and lemon drizzle muffins
Raspberries, white chocolate and lemon make for a classic combination. These muffins are a favourite with everyone here at littleseed and are so simple to bake.
This recipe is a collaboration with littleseed and Whitworths Sugar.
Makes 12
Ingredients
350g Self Raising flour
2 tsps baking powder
Rind of a lemon
2 eggs
250ml milk
100g white chocolate chips
100g raspberries
For the drizzle
50g golden caster sugar
Juice of a lemon
Method
Preheat the oven to 190C/Gas mark 5 and line a muffin tin with 12 muffin cases.
Combine the flour and baking powder.
In a large jug beat together the extra virgin rapeseed oil, eggs, milk and sugar.
Quickly stir the wet mixture into the dry ingredients, then fold in the raspberries, lemon rind and white chocolate chips.
Spoon into the muffin cases, so that each case is around 3/4 full, and bake in the preheated oven for around 20 minutes.
Combine the caster sugar and lemon juice to make the drizzle mixture.
When the muffin tops are a light golden brown remove from oven.
Using a spoon divide the drizzle mixture equally over the top of the muffins.
Melt the white chocolate in the microwave or over a bowl of boiling water.
Drizzle each muffin with white chocolate.
Leave to cool and enjoy.
Prep Time
10 minutes
Baking Time
20 minutes
Recipe Notes
Raspberry, chocolate and lemon is a delicious flavour combination, but you could adapt this muffin recipe to make them literally any flavour. Why not try apple and raisin with cinnamon icing, or cranberry and dark chocolate with an orange drizzle?
If you try this recipe we’d love to know what you think. Get in touch or share a photo with us on our socials.
