Recipe Information

• Servings: 12 muffins
• Total Time: 40 minutes
• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Difficulty: Easy

Ingredients

• For the Muffins:
  • 180 g all-purpose flour
  • 120 g softened butter (at room temperature)
  • 3 eggs
  • 1 teaspoon baking powder
  • 160 g brown sugar
  • 180 g whole milk
  • 60 g white chocolate, chopped
  • 200 g fresh raspberries
  • 2 stalks of rhubarb, chopped into 1 cm pieces
  • A handful of pearl sugar, for sprinkling

Instructions

1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
2. Prepare the rhubarb by peeling and cutting it into 1 cm chunks.
3. Break the white chocolate into pieces.
4. In a stand mixer, combine the eggs and brown sugar. Beat for 1 minute.
5. Add the flour and baking powder; mix until combined.
6. Incorporate the softened butter and mix until smooth.
7. Gradually add the milk and continue mixing until the batter is uniform.
8. Gently fold in the rhubarb, white chocolate, and raspberries using a spoon, being careful not to mash the berries.
9. Scoop the batter into a muffin tray lined with paper cases, filling each about two-thirds full.
10. Sprinkle the tops with pearl sugar for a lovely crunch.
11. Bake for 25 minutes or until the muffins are well-risen and golden on top.

Notes

These muffins can be enjoyed warm or at room temperature. Store any leftovers in an airtight container for up to three days.

Recipe Tips

• Ensure butter is at room temperature for easy mixing.
• For a richer flavor, consider adding a teaspoon of vanilla extract to the batter.
• Feel free to substitute the raspberries with blueberries or strawberries if desired.

Nutritional Information

Each muffin contains approximately 220 calories, 10g fat, 28g carbohydrates, and 3g protein.

FAQ

1. Can I use frozen rhubarb and raspberries?
   Yes, you can use frozen fruits, but make sure to thaw and drain excess moisture.
2. What can I substitute for brown sugar?
   You can use white sugar or coconut sugar in equal amounts.
3. How do I know when my muffins are done?
   Insert a toothpick in the center; if it comes out clean, they’re ready!
4. Can I make this recipe gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free flour blend.
5. What is the best way to store muffins?
   Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.