Raspberry, Hazelnut, and White Chocolate Muffins

You know how it is with muffins. They can be very good, light, and juicy, or dry and completely "pointless". Raspberry, hazelnut, and white chocolate muffins are definitely among the (very) best - they are juicy and light, and the combination of raspberries, hazelnuts, and white chocolate is simply exceptional.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 200 g Wheat flour, white, multi-purpose

  • 100 g Nuts, hazelnuts

  • 1.5 teaspoons Baking powder

  • 2 piece Egg, fresh

  • 70 g Sugar, white

  • 200 ml Yogurt, plain, from whole milk

  • 100 g Butter, unsalted

  • 120 g Raspberries

  • 150 g chocolate, dark

Steps

  1. Preheat the oven to 190 degrees Celsius. In a small cup, slowly melt the butter over low heat. Remove the cup from the heat and let the melted butter cool slightly. Line the muffin tin with paper liners (or lightly grease them with butter).

  2. Chop the white chocolate into small pieces. In one bowl, mix the flour, ground hazelnuts, and baking powder. In another bowl, first whisk the eggs with a hand whisk, then mix them with sugar, yogurt, and the melted butter.

  3. Add the dry ingredients to the bowl with the wet ingredients and mix everything together with a spatula or spoon just enough to moisten and combine all the ingredients. Gently and slowly fold in the raspberries and the chopped chocolate into the batter.

  4. Fill the muffin tin cavities with the prepared batter up to 2/3 full. Bake the muffins in the preheated oven on the middle rack for 18 to 22 minutes, or until they turn golden brown on top. To check if the muffins are done, insert a toothpick into one of them - if it comes out clean, the muffins are baked.

  5. Remove the baked muffins from the oven and let them rest for about 5 minutes. Then remove them from the tin and let them cool.

Nutrition Information (Per 100g)

  • Calories: 386.5 kcal
  • Fat: 22.42 g
    • Saturated Fat: 9.69 g
  • Carbohydrates: 38.75 g
    • Sugars: 16.56 g
  • Protein: 6.42 g
  • Fiber: 3.38 g

Advice

Instead of regular butter, you can use coconut fat (oil or butter).