Raspberry, Almond & White Chocolate Muffins are made with a mixture of flour and ground almonds to make them utterly moist and delicious!
It probably hasn’t escaped your notice that it will be Mother’s Day on Sunday 15th March so I thought I would make some muffins that children could bake for or with their mums.
When I think of mums I think of pink so the raspberries that were sitting in my freezer came to mind. Then there was the abundance of ground and flaked almonds left over from Christmas which I thought would go perfectly and finally white chocolate to contrast the tartness of the raspberries!
My husband doesn’t eat berries and my daughter when she heard I’d baked said “great, it doesn’t have fruit in it though”? But who wolfed down 2 muffins in the same day, yep, they did as well as myself and my son!
I’ve never had ground almonds in a muffin before but they give a lovely hint of marzipan flavour and as everyone who knows me will tell you, I’m a huge marzipan fan. My experiment with using half ground almonds instead of flour has inspired me to explore other cake ideas so watch this space!
Have you created a fabulous cake or cakes recipe whilst trying to clear out your cupboards etc? Do let me know in the comments below!
More Fruity Muffins Recipes
- Easy Lemon Curd Muffins
- Blueberry, Banana & White Chocolate Chip Muffins
- Blackberry, Apple & Speculaas Muffins
- Strawberry Banocolate Muffins – Strawberry, Banana & Chocolate Muffins
- Parsnip, Pear and Rosemary Muffins
- Smurfy Smurfberry Muffins
As these Raspberry, Almond & White Chocolate Muffins used up a glut of ingredients that were in danger of going out of date I’m entering them into No Waste Food Challenge over at Elizabeth’s Kitchen Diary.
I’m sure you’ll love these delicious raspberry muffins.
Do leave a comment and rating below when you make them. You can also share your creations with me by tagging @FabFood4All
Raspberry, Almond & White Chocolate Muffins
Ingredients
- 150 g Plain flour
- ¼ tsp Salt
- 2 tsp Baking powder
- 150 g Ground almonds
- 2 tsp Vanilla sugar
- 200 g Frozen raspberries
- 150 g Caster sugar
- 100 g White chocolate chopped into small chunks
- 2 Large eggs lightly beaten
- 150 ml Light olive oil
- 200 g Greek yogurt
- 2 handfuls flaked almonds
Instructions
- Pre-heat oven to 180⁰C.
- Line 2 muffin trays with 18 muffin cases.
- Sift the flour, baking powder and salt into a large bowl and then mix in the ground almonds.
- In a separate bowl whisk together the egg, oil and yogurt.
- To the flour mixture add the sugar, vanilla sugar, raspberries and chocolate chunks mixing well.
- Add the oil mixture and mix in with a wooden spoon until just combined.
- Spoon the mixture in the muffin cases and top with a few flaked almond.
- Bake in oven for 25 – 27 minutes until spring back to the touch.
- Allow to cool for five minutes before transferring to a wire rack to cool fully.
Jacqueline Meldrum
I saw the first photo and thought Mmmmmm, then I saw the cut into one and I was gone. Just gorgeous!
Camilla
LOL, thanks Jacqueline, I always want to see inside cakes as that’s where the yumminess shows:-)
Lucy - BakingQueen74
These look so fruity and light, I wish my children would make me a batch!
Camilla
Aah, thanks Lucy:-)
Iris
These look so tempting – I might bake a batch and then send my mum the recipe, that’s the only way to share them with a sea between us 😛 Mother Day isn’t until May in Italy, but any excuse to spread the love for muffins is good, right?
Camilla
Good thinking Iris:-)
PeterDelicious
I love these types of recipes – clear outs! I just made a yogurt pot cake with cornmeal that was just hanging around, and I prefer it to the non-cornmeal version.
Camilla
Thanks Peter, it’s so cathartic too:-)
Nayna Kanabar (@SIMPLYF00D)
Raspberry and white chocolate is a match made in heaven, They look delectable.
Camilla
Thank you Nayna:-)
Michelle @ Greedy Gourmet
Yikes, I didn’t even know mother’s day was around the corner. This would be great to be served in bed on the special day. I wish!
Camilla
Wouldn’t it just but I’ll settle for some toast happily:-)
Jeanne Horak-Druiff
Oh I do love the combo of white chocolate and raspberries! Such a lovely summery recipe to go with today’s mild weather 🙂
Camilla
It’s a combo I’ve wanted to make before but fell short of one of the ingredients so got there in the end:-)
Margot @ Coffee & Vanilla
And thank you for sharing my smurfy muffins, too 🙂
Margot @ Coffee & Vanilla
Oh, how delicious! Nothing better than healthy, fruity muffins to go with coffee in the morning 🙂
Camilla
Exactly Margot, any cake with fruit in has to be healthy doesn’t it:-)!
Karen
Hi, these look lovely but the instructions mention oil but oil is not one of the ingredients listed. Is there oil in these
& if so, how much? Thanks!
Camilla
Shall ammend immediately, thanks for letting me know!