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Pear, Raspberry and Choc Chip Love Muffins

Makes 6 large muffins


  • 1 1/3 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 cup caster sugar
  • 100g milk, white or dark chocolate chips
  • 125g unsalted butter, melted
  • 1 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 small pear, peeled, cored and chopped
  • 150g frozen raspberries
  • icing sugar, for dusting
Download Recipe (PDF)


  1. 1. Sift dry ingredients into a large bowl and stir in choc chips.
  2. 2. 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.
  3. 3. 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.
  4. 4. Dust icing sugar over muffins before serving.

Tips / Handy Hints

Preparation Time: 15 mins Cooking Time: 40-45 mins 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.


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