White chocolate, raspberry and lemon drizzle muffins

Raspberries, white chocolate and lemon is 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

• ·The rind of a lemon

• 2 eggs

• 250ml milk

• 180g Whitworths caster sugar

• 120ml littleseed Extra Virgin British rapeseed oil

• 100g white chocolate chips

• 100g raspberries 

For the drizzle

50g golden caster sugar

Juice of a lemon

Method

1. Preheat the oven to 190C/Gas mark 5

2. Line a muffin tin with 12 muffin cases

3. Combine flour and baking powder

4. In a large jug beat together the extra virgin rapeseed oil, eggs, milk and sugar

5. Quickly stir the wet mixture into the dry ingredients

6. Fold in the raspberries, lemon rind and white chocolate chips

7. Spoon into the muffin cases, so that each case is around 3/4 full.

8. Bake in the preheated oven for around 20 minutes

9. Combine the caster sugar and lemon juice to make the drizzle mixture.

10. When the muffin tops are a light golden brown remove from oven.

11. Using a spoon divide the drizzle mixture equally over the top of the muffins.

12. Melt the white chocolate in the microwave or over a bowl of boiling water

13. Drizzle each muffin with white chocolate

14. 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.