Let’s get one think clear. Muffins are not cupcakes. The biggest difference is that you NEED to have a clumpy mixture. You want to avoid developing gluten at all costs so when I say “gently fold” i mean GENTLY.

Ingredients

  • 115g butter
  • 170g golden caster sugar
  • 2 eggs
  • 2 tsp vanilla
  • 240g flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp salt
  • 300ml Sour Cream
  • 1 tbsp Honey
  • 3 tbsp Toasted Oats (plus extra for topping)
  • 150g – 200g of raspberries (if you’re feeling berry AF, then load up)
  • 150g of good white chocolate, cut in chunks

Instructions

  1. Heat oven to 350 degrees. Prep a 12 muffin tin, or 2 6 muffin tins
  2. In a large mixing bowl, cream butter and sugar together for 4 minutes, or until light and fluffy. Beat in eggs and vanilla. 
  3. GENTLY FOLD in flour, baking powder, baking soda, and salt.  Mix just until just combined. Fold in sour cream. 
  4. Carefully fold in raspberries, oats, honey and white chocolate chips
  5. Distribute the batter among the muffin cups, filling them about 3/4 full.   
  6. Bake for 15-18 minutes or until the center of toothpick or cake tester comes out clean.  Cool for 5-10 minutes before removing from muffin pan.
  7. For extra Brownie points, create a rasberry drizzle with rasberry juice and icing sugar. Dip the muffins in and sprinkle toasted oats.

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