Bakery-style soft, fluffy and moist Raspberry and White Chocolate Muffins made completely from scratch!
These simple muffins have a heavenly combination of white chocolate chips and sweet little burst of raspberries throughout. Made from 7 basic ingredients and ready to eat in just 25 minutes, these muffins are the perfect option for school lunch boxes or afternoon tea.
There's no denying the versatility (and deliciousness!) of a muffin.
Whether you're looking for a breakfast on-the-go, a lunchbox snack, a post-workout treat or a mid-afternoon pick-me-up, muffins are always the perfect option.
My Healthy Banana and Double Chocolate Chunk Muffins and award-winning ABCD Muffins are the perfect choices for a healthy lunchbox snack.
And my Salted Caramel Banana Muffins served with homemade custard make a simple but indulgent dessert!
These Raspberry and White Chocolate Muffins are the best of both worlds as well - great for lunchboxes, but also delicious served warm with a scoop of ice-cream for dessert.
Table Of Contents
Why You're Going To Love This Recipe
These delicious muffins take no time at all to prepare!
"Very easy and very yummy! Our whole family loved them!"
"This recipe was SO simple and they came out perfect."
- Quick and easy – there is very little preparation involved, and requires only simple, pantry ingredients.
- Freezer-friendly - in the unlikely event that you have some left over, they freeze and defrost very well, so you can have a scrumptious treat ready whenever you want one!
- Frozen berries work perfectly - made with basic pantry ingredients and using either frozen or fresh raspberries, these muffins are perfect for enjoying at any time of the year!
- Conventional or Thermomix methods - you can make these cafe-style muffins the good old fashioned way without any fancy equipment (just a bowl and spoon!) or you can use a Thermomix to whip up the mixture for you. I've included both methods in the recipe card at the bottom of the post.
What You Need
Just 7 basic ingredients are needed to make these bakery-style fresh and sweet raspberry muffins.
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Self-raising flour – also known as self-rising flour, this is a blend of plain (or all-purpose) flour, and a raising agent. You can make your own self-raising flour by adding 2 tsp baking powder to every 1 cup plain flour.
- Caster sugar – known as superfine sugar in some parts of the world, this is commonly specified in recipes as it has a lighter texture than granulated sugar and dissolves quicker and easier, resulting in a better texture.
- Egg - the size of the eggs you use matters when it comes to baking, and I recommend extra-large eggs, which weigh about 60g each, as these yield the best texture.
- Vegetable oil - using vegetable oil instead of butter in baking gives you a moister and lighter texture, quite simply because oil is lighter than butter.
- Milk – I use full-fat or full-cream milk in all my recipes for the best result, however you can use light milk if you prefer.
- Raspberries - these popular red berries have a sweet taste with a slightly tart finish. They're readily available in the frozen foods section of supermarkets when out of season, or you can freeze your own when in season!
- White chocolate - chocolate chips hold their shape when baked making them perfect for baking.
Equipment Required
- Simply a muffin tray and paper muffin cases.
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
This quick and easy recipe will have you enjoying these delicious sweets in no time at all (the prep time is just 5 minutes!)
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 - Prepare The Dry Ingredients
Sift the self-raising flour into a large bowl and add the caster sugar.
Mix the flour and sugar together, before making a well in the centre.
Step 2 - Prepare The Wet Ingredients
Add the egg to a separate bowl, and beat it lightly before adding the vegetable oil and milk.
Whisk the egg, vegetable oil and milk together until well combined.
Step 3 - Make The Batter
Pour the liquid ingredients into the well in the dry ingredients.
Fold the mixture together gently with a wooden spoon, without over-mixing; it should be slightly lumpy.
Add the raspberries and white chocolate chips to the muffin batter.
Fold the mixture together gently with a wooden spoon so that you don't break the berries up.
Step 4 - Bake
Spoon the batter into a 12-hole muffin tin lined with paper cases, filling each to ⅔ full.
Bake for 20-25 minutes, until the tops are lightly golden.
Cool in the baking tray before transferring to a wire rack to cool completely.
Variations
My bakery-style muffins are so versatile. Mix and match with your favourite berries or chocolates...
- Substitute the frozen raspberries with fresh raspberries
- Try using blackberries, strawberries or blueberries in place of the raspberries - or try a combination of several types of berries!
- Switch the white chocolate chips for milk chocolate or dark chocolate chips.
- For crunchy-topped muffins, sprinkle a little raw sugar over the top before baking.
- Add the finely grated zest of a lemon to the mixture for a beautiful lemony tang.
- Add a drizzle of melted white chocolate over the top.
Tips For Baking The Softest & Fluffiest Muffins
Why have boring old plain muffins when you can have bakery-style high top muffins instead!
- Don't over-mix the batter as this will make your muffins dense and firm. Simply mix until the batter is only just combined - a few lumps are fine!
- For the best results, measure your ingredients by weight and sift all dry ingredients.
- Ensure your egg and milk are at room temperature before starting to mix.
- The secret to moist, delicious muffins is using oil instead of butter! I use vegetable oil as it has a very mild flavour - avoid using olive oil as it has a strong flavour that is not suitable for muffins.
- Don't over-bake the muffins or they will be dry. Bake until just cooked through when tested with a skewer.
More Expert Tips
Follow my tips for muffin baking success!
- Muffins are best eaten on the day that they're baked, but will stay soft and moist for up to 3 days.
- This recipe makes 12 regular-sized or 6 jumbo muffins. If baking jumbo muffins - add 5-10 minutes cooking time.
- Bake the muffins in a muffin tray lined with paper cases. The paper cases stop the stickiness from the raspberries and the chocolate from getting stuck in the muffin tin.
- Store the muffins in an airtight container at room temperature for up to 3 days. Do not store the muffins in the fridge as they will dry out. Keeping them at room temperature keeps the muffins beautifully soft and moist.
- Freeze any leftover muffins in an airtight container for up to 1 month. Allow to defrost at room temperature before consuming.
FAQs
If your oven is not fan-forced, I suggest increasing the temperature by 10-20 degrees celsius and keeping a close watch during the baking time.
If you over-mix the batter, the end result is a chewier, denser texture instead of the light, tender muffin you get from leaving it slightly lumpy.
I recommend using white chocolate chips (also known as baking bits) as they hold their shape when baked, while white chocolate melts will melt through the batter.
More Fruit Muffin Recipes
Muffins with any type of fruit in them are among the most popular varieties, and these are some of my favourites:
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Raspberry And White Chocolate Muffins
Ingredients
- 300 g (2 cups) self-raising flour
- 165 g (¾ cup) caster sugar
- 1 egg large, at room temperature
- 50 g (¼ cup) vegetable oil
- 250 g (1 cup) milk
- 125 g raspberries fresh or frozen
- 100 g white chocolate chips or white chocolate chunks
Instructions
Conventional Method
- Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Sift the self-raising flour into a large bowl.
- Add the caster sugar and stir together.
- Create a well in the centre of the dry mixture.
- In a separate bowl, lightly beat the egg before adding the vegetable oil and milk and whisking together until well combined.
- Pour the liquid ingredients into the well in the dry ingredients, and very gently fold the mixture together. The batter should be slightly lumpy; don't over-mix.
- Very gently fold through the raspberries and white chocolate chunks, don't over-mix as you don't want to break up the raspberries.
- Spoon the mixture into the paper cases, filling ⅔ to the top.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees Celsius - fan-forced (355 degrees fahrenheit).
- Line a 12-hole muffin tin with paper cases and set aside until needed.
- Place the self-raising flour into the Thermomix bowl and sift 5 seconds, Speed 8.
- Add the caster sugar, egg, vegetable oil and milk and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds, Speed 5. The batter should be slightly lumpy.
- Use the spatula to gently fold the raspberries and white chocolate chips through the muffin batter; do not over-mix.
- Spoon the mixture into the paper cases, filling ⅔ to the top.
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- This recipe makes 12 regular-sized or 6 jumbo muffins. If baking jumbo muffins - add 5-10 minutes cooking time.
- If your oven is not fan-forced, I suggest increasing the temperature by 10-20 degrees Celsius and keeping a close watch during the baking time.
- I strongly recommend using paper cases when baking muffins with fruit or chocolate, these ingredients can become sticky and make it difficult to get the muffins out of the tin if they're not in a paper case. I think they look pretty too!
- These muffins are best eaten on the day that you make them, but they will last up to 3 days in an airtight container, either in the fridge or at room temperature.
- They can also be frozen in a zip-lock bag or an airtight container for up to 1 month.
Verity
I made these yesterday and they were amazing - a hit with the whole family.
Beverley
Hi fantastic recipe for the white chocolate and raspberry muffins, I used tulip muffin cases and a silicone muffin tray but the cases were very greasy when I took them out of the oven, didn’t look nice when on display. Have I done something wrong and how would I get over this any help would be much appreciated.
Thanks Bev
Lucy
Hi Bev, you can add rice to the bottom of your muffin tin to avoid greasiness!
Ava B
These are absolutely DELICIOUS!!! I swapped out the caster sugar for half brown and half white sugar. These are definitely becoming a staple in my weekly baking blitz (baking is the way I procrastinate my uni work hehe). Thanks for this simple delicious recipe!!!
Lucy
Hahaha I proscrastibake too! Well done!
Ellie
Instant hit with the family. Short list of ingredients, Moist and easy to make. Thank you!
Lucy
Fantastic!