Raspberry White Chocolate and Macadamia Muffins

By Bridget O'Connor
Makes 12
Prep time:
15 Minutes
Cooking time:
25 Minutes
Level of Difficulty:
CircoTherm® and Variosteam



2 ½ cups self raising flour
1tsp ground ginger
¾ cup brown sugar
2/3 cup chopped white chocolate
2 eggs, lightly beaten
2/3 cup buttermilk
125g butter, melted
250g raspberries


2/3 cup chopped macadamia nuts
1/3 cup demerara sugar
1 tsp ground ginger
2 tsp grated lemon rind
60g butter, melted

With a crunchy macadamia topping, our raspberry and white chocolate muffins tick all the boxes for a flavoursome sweet treat.


Preheat oven on Circotherm® 190˚C with a low level of steam. Line 12 standard muffin pans with liners.  

Sift the flour and ginger into a large mixing bowl. Stir in the brown sugar and white chocolate. Combine the eggs, buttermilk & melted butter and stir into the dry ingredients until just combined. Fold in the raspberries. Spoon the mixture into prepared muffin pans. 

Place all the ingredients for the topping in a bowl and mix well. Spoon evenly over the muffin mix. 

Bake for 23 to 25 minutes or until cooked and golden. 


Adding steam to this recipe ensures that your crumb is tender and moist, to complement the crunchy macadamia topping perfectly. To learn more about cooking with steam and why it will take your muffins to the next level, click here.

Authors Bio:

Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.

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