Moist and fluffy, Raspberry and White Chocolate Muffins are a yummy bakery treat that you can easily bake yourself at home.
My easy recipe and tips will make sure your muffins come out soft and tender too - no more tough rubbery muffins!
Table of Contents
- Raspberry and white chocolate muffins
- Why you will love these raspberry white chocolate muffins
- What you need to make these muffins
- How to make raspberry and white chocolate muffins?
- Top tips for the best result
- Variations and substitutions
- Storage
- Frequently asked questions
- Other recipes you may enjoy
- 📖 Recipe
- Raspberry and White Chocolate Muffins
Raspberry and white chocolate muffins
These quick and simple muffins make a perfect lunch box addition or an afternoon tea snack.
Packed with juicy raspberries and sweet white chocolate chips, this muffin recipe isn't overly sweet either.
Why you will love these raspberry white chocolate muffins
- An easy recipe that will give you soft, bakery-style muffins with a tender crumb.
- You can use fresh or frozen raspberries.
- Raspberry and white chocolate - yummy combination!
What you need to make these muffins
*Please see the recipe card below for exact quantities and detailed instructions
- self-raising (self-rising) flour - see my Top tips section for an alternative
- raw (golden) caster sugar
- fresh raspberries - can be substituted with frozen berries
- white chocolate chips
- salted butter (melted) - can be substituted with unsalted butter plus a pinch of salt
- buttermilk - see my Top tips section below for alternatives
- an egg
- vanilla extract
- vegetable oil
*Please see the recipe card below for exact quantities and detailed instructions
How to make raspberry and white chocolate muffins?
- In a jug or small bowl, combine buttermilk, vegetable oil, melted butter, vanilla extract and an egg (lightly beaten).
- Give it all a stir to combine (it will look a bit curdled - that's normal) and set aside.
- In a large bowl, combine flour and raw caster and whisk to combine.
- Gently fold in the raspberries and white chocolate.
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- Combine the wet ingredients and the dry ingredients and fold gently to incorporate - don't overmix!
- Line a 12-hole muffin pan with muffin liners then spoon the muffin batter evenly between each hole and bake.
Top tips for the best result
- Mixing this batter as little as possible is really important. The more mixing the less tenderness your muffins will have. Use as few strokes as you can and try to make each one count by scraping right along the base of the bowl using a silicone or rubber spatula.
- If you use frozen raspberries, don't thaw them first or they will bleed into the batter. Everything will still taste great but the muffins will come out with a more pink colour to the crumb.
- Make your own buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until it looks slightly thickened and curdled.
- Make your own self-raising flour - for every cup (150g) of all purpose flour (plain flour) add 2 teaspoon baking powder and sift together well.
Variations and substitutions
- Once they are cooled, drizzle cream cheese glaze over these white chocolate raspberry muffins - so delicious!
- No white chocolate chips? Substitute chopped white chocolate.
- White chocolate chips are my favourite for these muffins, but raspberries also pair well with milk chocolate too if you wanted to substitute them.
- Sprinkle a streusel topping over each individual muffin before they are baked.
Storage
These muffins will keep for up to 5 days in an airtight container at room temperature.
They are suitable to freeze.
Frequently asked questions
Are muffins sweet or savoury?
They can be sweet or savoury, depending on the recipe.
Do raspberries and chocolate go well together?
Yes.
Can you freeze raspberry and white chocolate muffins?
Yes.
Other recipes you may enjoy
Sour Cream and Apple Slice - a buttery base, then a layer of sliced apples, topped with sour cream and dusted with cinnamon sugar.
Buttermilk Blueberry Muffins - moist and fluffy blueberry muffins are a great bakery-style treat that you can easily make yourself at home.
📖 Recipe
Raspberry and White Chocolate Muffins
Fluffy raspberry and white chocolate muffins are an easy bakery-style treat that you can make yourself at home using fresh or frozen raspberries.
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Serving:
Calories: 337kcal
Ingredients
- 375 g self-raising (self-rising) flour see my notes for a substitution
- 220 g raw caster sugar golden caster sugar
- 125 g raspberries (fresh or frozen) see my notes for frozen
- 100 g white chocolate chips
- 250 ml buttermilk see my notes for a substitution
- 60 g salted butter melted
- 1 egg lightly beaten
- 2 teaspoon vanilla
- 4 tablespoon vegetable oil
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- In a jug or small bowl, combine buttermilk, vegetable oil, melted butter, vanilla and beaten egg then whisk to combine and set aside (the mixture will look a bit curdled, that's ok).250 ml buttermilk60 g salted butter1 egg2 teaspoon vanilla4 tablespoon vegetable oil
- In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.375 g self-raising (self-rising) flour220 g raw caster sugar
- Add raspberries and white chocolate chips to the flour and mix gently to combine.125 g raspberries (fresh or frozen)100 g white chocolate chips
- Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - don't overmix!
- Line a 12-hole muffin tin with muffin cases then divide the batter evenly between each hole and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.
- Remove the muffins from the tin and place on a wire rack to cool.
Notes
- If you are going to use frozen raspberries for this recipe, don't thaw them first. They will bleed into your batter - same taste but not quite as pretty. Just make sure they don't have any frost on them.
- Substitute 375g of self-raising flour with 375g of plain (all purpose) flour then add 5 teaspoons of baking powder and sift to combine well.
- Buttermilk substitute - add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more options.
- The more you mix the batter the tougher and more rubbery the muffins will turn out. Use as few strokes as possible and try to make each one count by scraping right along the base of the bowl with a spatula.
Want to save this recipe?
Email yourself a link to this page and come back later.
Calories: 337kcal | Carbohydrates: 47g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 68mg | Potassium: 90mg | Fiber: 1g | Sugar: 24g | Vitamin A: 183IU | Vitamin C: 0.04mg | Calcium: 49mg | Iron: 0.4mg
Thanks for sharing, these were great the kids loved them. I had to make more.
Always a good sign when you have to make more 🙂 Thanks Philippa! L x
These muffins turned out perfectly. Thank you Lee-Ann.
My absolute pleasure, so glad you enjoyed them! L x