White Chocolate Raspberry Muffins

Von RecipeTin Eats · 40 Min.

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Zubereitung

1. Preheat the oven to 220°C/425°F (200°C fan-forced). Line a 12-hole muffin tin with paper cases.
2. Put all the dry ingredients in a large bowl and whisk to combine.
3. Melt the butter in the microwave in a heatproof bowl. Whisk in the sugar, then add the egg, milk, vanilla and vinegar and whisk until smooth.
4. Pour the wet ingredients into the dry and mix about 10 times, until the flour is just mostly mixed in. Gently fold in the raspberries and white chocolate. The batter will be lumpy.
5. Divide the batter among the muffin holes, filling them right to the top. Do not level the surface.
6. Put the muffins in the oven and immediately reduce the temperature to 200°C/390°F (180°C fan-forced). Bake for 22 to 23 minutes, until a toothpick inserted into the middle comes out clean.
7. Rest in the tin for 10 minutes, then move to a rack to cool for a further 20 minutes.

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