White Chocolate and Raspberry Muffins

Baking muffins is supposed to be easy but it always makes me nervous. I think it is quite difficult to obtain the desired texture even if one is careful enough not to overmix the batter.
Anyway, those were the best achievement so far, soft and airy. Feel free to decrease the amount of sugar or oil if you are concerned about calorie intake.


For 6 muffins

- 120gr flour
- 1 teaspoon baking powder
- 1 teaspoon (level) sodium bicarbonate (baking soda)
- 50gr brown sugar
- a good pinch of salt
- 2 tablespoons grated coconut
- 40ml oil
- 65ml milk
- 1 egg
- 1 teaspoon vanilla extract
- 80gr white chocolate
- about 100gr raspberries (frozen also works)



Preheat the oven to 210 degrees.
Break the chocolate into bits, not too small (about 1/2cm) so that you can still taste the chunks after the muffins are baked.
In a bowl, sift the flour, sugar and baking powders. Mix in the grated coconut, make a well.

In a separate bowl, whisk the egg, milk, vanilla extract, oil, pinch of salt.

Sprinkle the chocolate chips and raspberries over the flour mix, add the liquid ingredients and fold everything quite rapidly with a big wooden spoon, being careful not to overmix. The batter has to remain lumpy for the muffins not to be elastic.

Fill 6 muffin cups and put in the oven (on lower shelf). Lower the temperature to 180 degrees and bake for 25 minutes.


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Pour 6 muffins au chocolat blanc et framboises

- 120gr de farine
- 1 c.café de levure chimique
- 1 c.café (rase) de bicarbonate de soude
- 50gr de cassonade
- une bonne pincée de sel
- 2 c.soupe de noix de coco rapée
- 40ml d'huile
- 65ml de lait
- 1 oeuf
- 1 c.café d'extrait de vanille
- 80gr de chocolat blanc
- 100gr de framboises (même congelées)


Préchauffer le four à 210 degrés.
Casser le chocolat blanc en morceaux pas trop petits (environ 1/2cm).

Dans un saladier, tamiser la farine, la cassonade et les poudres a lever. Y ajouter la noix de coco rapée.

Dans un autre saladier, battre l'oeuf, le lait, l'extrait de vanille, l'huile et la pincée de sel.

Répartir les morceaux de chocolat et les framboises sur la farine, ajouter les ingredients liquides et mélanger le tout en quelques tours de mains seulement. Le mélange doit rester grumeleux pour que les muffins soient légers.

Répartir dans les moules à muffins et enfourner (niveau bas). Réduire la chaleur à 180 degrés et cuire pendant 25 minutes.