All three of my favourite things in one moist, crumbly, fluffy muffin that is so moreish, you’ll need to quickly give some away to avoid inhaling several as they come out of the oven. I slightly adapted this recipe from one I found on Sally’s Baking Addiction. Sally’s blog is one that I often refer to and scroll through when I’m looking for inspiration, she does everything right and her posts are a joy to read and cook from.
At this stage in my blogging adventure, I’m pretty certain that the only people occasionally glancing at my site are my Mum, Nan (who is my number one fan), and the traffic that Nan sends here from her buzzing social circles! But to anyone out there in the whole wide world who is listening, I have a little thought to share. I’ve recently starting running on a new route, and I pass through a little town where there are invariably passers-by strolling or striding or strutting along, and I’ve started a little social experiment to assess the friendliness of this population. I’ve been offering everyone I pass a little smile, to see how they react, and have been surprised to see how many uncomfortably avert their eyes, look down at their phone, check their watch, or just stare oddly at me as if confused by my gesture.
Maybe it is a bit awkward to make eye-contact with a puffing, sweaty, red-faced gal grinning goofily and somewhat menacingly at you as you go about your morning jobs, but I can’t help but feel that this response is a slight indication of how introverted and disconnected we all are. I’m a proud introvert, but I am aware that I can easily sit by a stranger at a bus stop for 15 minutes and not say a word, or pass by somebody on the street and actively look straight ahead or busy myself to avoid the discomfort of an interaction. Isn’t that a little sad? Maybe next time that jogging gremlin beams at you, give them a smile, and maybe even a ‘Good Morning’.
I had one of these muffins for breakfast before work, and then another one when I got home from work, and then another for dessert, but the next day my brothers descended and the muffins were gone. I did get a raving review from my Pop, who simply exclaimed ‘This is decadent!’ when I served him one fresh from the oven with a hot cup of tea. I hope you enjoy them as much as we did 🙂
Raspberry, Coconut and White Chocolate Muffins
Preparation Time: 30 minutes
Total Time: 50 minutes
Recipe adapted from Sally’s Baking Addiction
- 375 g plain (all-purpose) flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 150 g white (granulated) sugar
- 50 g dark brown sugar
- 260 mL whole milk, at room temperature
- 125 mL melted coconut oil (or canola/vegetable oil)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut essence
- 1/4 cup shredded coconut, plus extra for decorating
- 150 g white chocolate chunks
- 250 g raspberries, fresh or frozen (I used frozen, but do not thaw them out before use or they’ll leak colour through the batter)
- Preheat fan-forced oven to 220°C (425°F). Line a standard 12 piece muffin try with high sided muffin cases.
- Combine flour, baking powder, salt, cinnamon and shredded coconut in a large mixing bowl.
- In a new medium mixing bowl, use an electric or hand whisker to whisk eggs, white sugar and brown sugar until sugar dissolves. Add milk, oil, vanilla extract and coconut essence, and continue whisking to combine.
- Use a wooden spoon or large spatula to fold wet ingredients into dry ingredients. Take care to not over mix, or the muffins will lose their fluffiness and become dense. Continue mixing gently, ensuring all the flour from the bottom of the bowl is combined. The muffin batter will be very thick and have some small lumps in it, this is fine.
- Very very gently fold through the chocolate and raspberries, until just combined.
- Spoon batter into lined muffin tins, filling each muffin case to the top of the tin. Sprinkle each with a few pieces of shredded coconut.
- Bake muffins at 220°C (425°F) for 5 minutes, to allow the muffins to rise rapidly.
- Reduce oven temperature to 190°C (375°F), and continue baking for another 13-15 minutes until the tops are lightly golden. If unsure, test the muffins by ensuring that a skewer inserted into the middle comes out clean.
- Allow muffins to cool in the tray for 10 minutes before removing and serving.
Store for up to 5 days in an airtight container at room temperature. But best served not long after baking…try to get a taste in while they are warm, as the raspberries and white chocolate will be all gooey and delicious!