Raspberry & White Chocolate Mug Muffin

Raspberry and White Chocolate Muffins

Yield: 1 mug muffin

Prep Time:3 minutes

Cook Time:1 minute

This Raspberry and White Chocolate Mug Muffin recipe has the perfect combination of tart raspberries and creamy white chocolate chunks. The perfect summer no bake breakfast.

Ingredients:

  • 2 tbsp (28g) unsalted butter, softened
  • 3 tbsp light brown sugar
  • 1 medium egg
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • pinch salt
  • 4 tbsp self-raising flour, see notes
  • 3 tbsp fresh raspberries
  • 3 tbsp white chocolate chips

Directions:

  1. Add the butter to a mug and melt in the microwave for around 10-30 seconds.
  2. Add the sugar, egg, milk, and vanilla and beat with a fork until well combined.
  3. Stir in the salt and flour until the mixture starts to come together, then fold the raspberries and white chocolate chips until smooth.
  4. Cook in the microwave for 1 minute 30 seconds (900W) or up to 2 minutes, depending on your microwave power.
  5. Remove from the microwave and allow to cool for around 10-15 minutes before serving. Best served warm.

Notes:

If you don't have any self-raising flour on hand, substitute with plain (all-purpose) flour and add an additional ¼ tsp baking powder.

Tips:

Enjoy alone, or top with a raspberry compote, whipped cream, nuts, or a sprinkling of vanilla sugar.