Name: Pear, Raspberry and Choc Chip Mummy Muffins
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 1/3 cups plain flour; 1 teaspoon baking powder; 1/2 cup castor sugar; 100g milk, white or dark chocolate chips; 125g unsalted butter, melted; 1 cup buttermilk; 2 eggs, lightly beaten; Small pear, peeled, cored and chopped; 150g frozen raspberries; Icing sugar, for dusting

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

Sift dry ingredients into a large bowl and stir in choc chips.
Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
Spoon mixture into 6 paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180°C for 40-45 minutes or until golden and cooked through. Cool for 5 minutes in pan before removing and cooling on a wire rack.
Dust icing sugar over muffins before serving.

Tips & Hints:

The 'secret' to well-made muffins is not to over-mix the mixture. Be light handed, work quickly and always use a large metal spoon when folding in ingredients.
Muffins are best made and served on the same day. If making ahead, muffins can be warmed in a microwave before serving.
Recipe can be made in 12 x 1/3 cup capacity muffin pans, if desired, just reduce the cooking time to about 20-25 minutes.

Sift dry ingredients into a large bowl and stir in choc chips.
Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
Spoon mixture into 6 paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180°C for 40-45 minutes or until golden and cooked through. Cool for 5 minutes in pan before removing and cooling on a wire rack.
Dust icing sugar over muffins before serving.

Tips & Hints:

The 'secret' to well-made muffins is not to over-mix the mixture. Be light handed, work quickly and always use a large metal spoon when folding in ingredients.
Muffins are best made and served on the same day. If making ahead, muffins can be warmed in a microwave before serving.
Recipe can be made in 12 x 1/3 cup capacity muffin pans, if desired, just reduce the cooking time to about 20-25 minutes.

Sift dry ingredients into a large bowl and stir in choc chips.
Whisk together butter, buttermilk and eggs and using a large metal spoon fold into dry ingredients until nearly combined and lumps of flour are still visible. Gently fold in pear and raspberries until just combined.
Spoon mixture into 6 paper case lined 3/4 cup capacity Texas muffin pans. Bake at 180°C for 40-45 minutes or until golden and cooked through. Cool for 5 minutes in pan before removing and cooling on a wire rack.
Dust icing sugar over muffins before serving.

Tips & Hints:

The 'secret' to well-made muffins is not to over-mix the mixture. Be light handed, work quickly and always use a large metal spoon when folding in ingredients.
Muffins are best made and served on the same day. If making ahead, muffins can be warmed in a microwave before serving.
Recipe can be made in 12 x 1/3 cup capacity muffin pans, if desired, just reduce the cooking time to about 20-25 minutes.

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Muffins, Scones & Pastries Recipes

Follow The Dairy Kitchen for more recipes

See the entire The Dairy Kitchen recipe collection

Tips & Hints: