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    Home » Recipes » Sweet Breads & Muffins » Raspberry And White Chocolate Muffins

    Raspberry And White Chocolate Muffins

    Published: May 25, 2022 by Lucy · This post may contain affiliate links · 148 Comments

    Jump to Recipe
    A close up of berry muffins in pink paper cases.

    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.

    A raspberry muffin in a pink paper case with white chocolate chips.

    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.

    Three muffins in pink paper cases on a white cake stand.

    Table Of Contents

    • Why You're Going To Love This Recipe
    • What You Need
    • Equipment Required
    • Step By Step Instructions
      • Step 1 - Prepare The Dry Ingredients
      • Step 2 - Prepare The Wet Ingredients
      • Step 3 - Make The Batter
      • Step 4 - Bake
    • Variations
    • Tips For Baking The Softest & Fluffiest Muffins
    • More Expert Tips
    • FAQs
    • More Fruit Muffin Recipes
    Fresh raspberries surrounding berry muffins.

    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. 

    The ingredients for raspberry muffins with white chocolate chips.
    • 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.

    Sifted dry ingredients in a bowl.

    Mix the flour and sugar together, before making a well in the centre.

    A well in the middle of dry ingredients in a glass bowl.

    Step 2 - Prepare The Wet Ingredients

    Add the egg to a separate bowl, and beat it lightly before adding the vegetable oil and milk.

    Liquid ingredients in a white mixing bowl on a marble bench top.

    Whisk the egg, vegetable oil and milk together until well combined.

    Egg, oil and milk mixed in a white bowl with a red handled whisk.

    Step 3 - Make The Batter

    Pour the liquid ingredients into the well in the dry ingredients.

    Wet ingredients poured over dry ingredients in a glass bowl.

    Fold the mixture together gently with a wooden spoon, without over-mixing; it should be slightly lumpy.

    Pale yellow batter with a wooden spoon in a glass bowl.

    Add the raspberries and white chocolate chips to the muffin batter.

    Frozen raspberries and white chocolate chips added to batter in a glass bowl

    Fold the mixture together gently with a wooden spoon so that you don't break the berries up.

    Berries and chocolate chips mixed in to batter with a wooden spoon

    Step 4 - Bake

    Spoon the batter into a 12-hole muffin tin lined with paper cases, filling each to ⅔ full.

    A 12-hole muffin tin with paper cases filled with muffin batter.

    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.
    A paper case peeled off a fruit muffin.

    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.
    An overhead shot of a raspberry muffin.

    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

    How do I adjust the temperature for my conventional oven?

    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.

    Why is the muffin batter left slightly lumpy?

    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.

    Can I use chocolate melts instead of chocolate chips?

    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.

    A half eaten muffin with chocolate chips and raspberries throughout.

    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:

    • Easy Blueberry Muffins | Cafe-Style
    • Easy Banana Muffins
    • Healthy Carrot Cake Muffins
    • Healthy ABCD Muffins (Apple, Banana, Coconut & Date)

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.

    A raspberry muffin in a pink paper case with white chocolate chips.

    Raspberry And White Chocolate Muffins

    Bakery-style soft, fluffy and moist Raspberry and White Chocolate Muffins made completely from scratch!
    5 from 166 votes
    Print Pin Rate
    Course: Snacks
    Cuisine: Muffins
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 12 serves
    Calories: 206kcal
    Author: Lucy - Bake Play Smile

    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

    RECIPE NOTES & TIPS:
    • 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.

    Nutrition

    Calories: 206kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 22mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 50IU | Vitamin C: 2.7mg | Calcium: 47mg | Iron: 0.4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
    « Peppermint Slice
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    Reader Interactions

    Comments

    1. Caitlin

      September 28, 2022 at 10:39 am

      Hi Lucy! Would it be possible for me to use plain flour instead of sr flour if I added 1 teaspoon of baking powder as well?

      Thanks, Caitlin

      Reply
      • Caitlin

        September 28, 2022 at 10:47 am

        Sorry, never mind. I just found your sr flour recipe so I'll use that.

        Reply
    2. Ange

      August 31, 2022 at 7:59 pm

      5 stars
      Perfect texture and flavour and easy recipe. Made them as is the first time = perfect. The second time I used mixed frozen berries (all I had) and added a touch of vanilla and pinch of salt. Took these to work and they didn’t last long.

      Reply
      • Lucy

        September 01, 2022 at 7:31 am

        That's so fantastic!!

        Reply
    3. linda

      August 27, 2022 at 12:04 pm

      5 stars
      made these muffins 5 days ago as a treat they were amazing would recommend.
      i used olive oil instead of vegetable oil and it still turned out well.
      making them again thanks so much for this recipe

      Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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