Deliciously moist muffins with raspberries and white chocolate.
Muffins with raspberries and white chocolate
90 g sugar
70 g butter, softened
50 g skyr (or greek yogurt)
60 g plain flour
1/2 tsp baking powder
125 g raspberries, fresh or frozen
65 g white chocolate (Ivoire 35% from Valrhona), chopped in chunks
1 tbsp sugar
In a bowl whisk together sugar and butter. Add the egg while stirring and then the skyr. Fold in flour and baking powder. At the end add the raspberries and white chocolate to the batter (save some of the chocolate to put on top). Pour the batter into paper muffin cups and sprinkle with the rest of the chocolate and 1 tbsp sugar. Bake the muffins in the oven at 190 degrees celsius for about 20 minutes. Cool down and enjoy.