White Chocolate and Raspberry Muffins

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Back when I was in High school, I used to go to this café at the end of the day where they had those white chocolate muffins to die for!

“Le goûter” (Meaning “to taste” and designing a sweet afternoon snack, almost exclusively eaten by students when they get out of school) is alive and well in France! There are two reasons for that: French students have the longest school days ever, starting around 08:00 or 08:30AM and ending around 4:00 or 5:00PM, starting as early as preschool and elementary school. Add to this that dinner in France is not served until 8:00PM and, trust me, you do need a snack to hold you over after school. Hence all the “boulangeries” and cafés located right around schools in France.

Wait… There are muffins in France? Mais oui! Muffins are on to world domination, hehe.. Technically, they are called “moufflets” and while “muffin” is the prevalent term in my native France, our French Canadian neighbors do call muffins ” moufflets” (moo-flay). This was the cultural minute. Back to the recipe!

So one day I tried to reproduce them and quickly realized that if they didn’t end up tasting the exact same as my after-school favorite treats,  I wouldn’t be happy with the end-result, so I put my own spin on them and decided to add raspberries. The result is actually really surprising! If you are using at least 4 raspberries per muffins, the muffins taste juicy with every bite. Also, dare adding a lot of white chocolate! If you don’t, they will taste like diet-muffins. (WHAT’S THE POINT!!!)


INGREDIENTS:

  • 2 cups of flour
  • 3 teaspoons of baking powder
  • 1/3 cup of sugar
  • 2 teaspoons of vanilla sugar
  • 1/2 teaspoon of salt
  • 2eggs
  • 1/4 cup of vegetable oil (or less!!)
  • 1 cup of milk
  • A lot of raspberries
  • 1 cup of white chocolat chips or bar (The more the better)

    INSTRUCTIONS:

  1. Preheat the oven at 350°F
  2. Blend together the flour, baking powder, sugars and salt.
  3. In a separate bowl beat the eggs, oil and milk briefly.
  4. Combine the content of both bowls and blend gently
  5. Add the white chocolate and blend again
  6. Put 2 raspberries in each muffin pan cup
  7. Add a generous tablespoon of the mixture on top of it
  8. Put another raspberries and another tablespoon of the mixture
  9. Make sure to put 2 raspberries on the top (We want our muffins fresh and juicy)
  10. Bake the muffins for 20min or until golden
  11. Let them cool 10 minutes.


    Did you make this recipe ?

Let me know how it turned out for you!

Leave a comment and share a picture on Instagram with the hashtag #mariescookbook

 

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