I like muffins. They’re ridiculously simple to make, quick to cook and easy to eat. However, despite muffins being in my regular baking repertoire, I’ve never posted a recipe. Why? Well… muffins are usually my go-to ‘quick fix’ option when I need to bake and don’t have available cooking time for a cake. Within half an hour, the muffins are mixed, baked and gently packed in paper for transport.
As any food blogger would know, taking photographs for a post slows down the cooking process considerably, so muffins never really hit my blogging radar. Until now. This muffin recipe is too good not to share.
Based on this recipe from taste.com.au, my version of the classic raspberry and white chocolate muffin is studded with macadamia nuts, white chocolate buttons and rosy fruit. The batter is moistened with toasty macadamia oil and buttermilk, both of which are absorbed and retained by the additional coconut flour.
Raw sugar balances the tartness of the raspberries, whilst a sprinkle of demerara sugar creates crunch on the golden muffin top. When eaten warm from the oven, they’re positively heavenly… warm, gooey white chocolate contrasts against tart raspberry, moist coconut and earthy macadamias in a joyous tumble of flavour and texture.
I took all eighteen of these muffins to my workplace as a Monday sweetener. Their box was empty by morning tea time and eleven emails soon arrived in thanks (plus two door drop-in’s calling for my entry to The Great Australian Bake-Off).
So, needless to say, if you’d like to win friends and make office alliances, make these muffins. They’re quick, easy and absolutely delicious. They’ve never failed me yet.
Raspberry, Macadamia and White Chocolate Muffins
Makes 18 medium-sized muffins
- 1 cup (about 200g) white chocolate buds
- 1 1/2 cups (310g) raw caster sugar
- 3 cups (450g) self-raising flour
- 1 cup (150g) organic coconut flour
- 1 cup (250ml) macadamia oil
- 1 1/2 cups (375ml) buttermilk
- 1 cup (160g) raw macadamias, crushed lightly in a mortar and pestle
- 2 cups (250g) frozen or fresh raspberries
- 2 free-range eggs, lightly whisked
- demerara sugar, for sprinkling (if desired)
Preheat your oven to 200 degrees C (360 degrees f). Line 18 (one 12-hole and one 6-hole muffin tray) muffin pans with paper cases.
In a large bowl, combine the white chocolate, sugar, flours and macadamia nuts. Gently fold in the raspberries (don’t worry if some of them get crushed, it creates a lovely rosy hue upon baking). Make a well in the centre.
Whisk the egg, oil and buttermilk together in a jug. Pour the mixture into the well in the centre of your flour mixture, then gently stir until just combined.
Spoon the mixture evenly into each paper case, ensuring that the chocolate, nuts and berries are evenly distributed.
Sprinkle each muffin top with some demarara sugar. Transfer trays into the oven and bake for 20-30 minutes or until golden and cooked through (insert a skewer into the centre of a large muffin; it should come out with only moist crumbs attached). Cool the muffins for 5 minutes before removing them from their trays. They’re wonderful served warm with a hot cup of coffee.