If you love café-style baking at home, these white chocolate and raspberry muffins are a must-try! Soft, fluffy, packed with juicy raspberries and chunks of white chocolate – ready in under 30 minutes.
If muffins are your thing (same!), you’ll also love my banana choc chip muffins and these simple apple crumble muffins—both freezer-friendly and perfect for busy mornings or lunchbox treats.
This is my go-to raspberry and white chocolate recipe for muffins. They taste fabulous every time. Quick to make which is always a plus!
- Belle
These white chocolate and raspberry muffins are a family favourite—quick to whip up, freezer-friendly, and perfect for lunchboxes or weekend snacks. Using oil and Greek yoghurt gives them that soft, moist texture, while frozen raspberries and white chocolate chunks make every bite deliciously sweet and tangy.
If you're a fan of fruity muffins, try my lemon and raspberry muffins next. And if white chocolate is your thing, don’t miss this classic white chocolate mud cake—so good for birthdays and celebrations!
Why You're Going To Love This Recipe
- Bakery-style muffins at home – Just mix and bake!
- No fancy equipment – One bowl, one spoon… job done.
- Sweet & tart flavour combo – The raspberries balance the creamy white chocolate perfectly.
- Quick and easy – Ready in 30 minutes from start to finish.
- Freezer-friendly – Great for school snacks, meal prep or morning tea treats.
Jump to:
Muffin Ingredients
Just seven basic ingredients are needed to make these bakery-style fresh and sweet raspberry muffins with rich white chocolate.
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
- Vegetable oil – Keeps the muffins super moist without needing to soften butter.
- White chocolate – I recommend using a block and chopping it for chunkier bits (rather than using chips).
- Raspberries – Frozen raspberries work best in this recipe—no need to defrost them first!
Variations
- Gluten-free option – Swap plain flour for a 1:1 gluten-free flour blend like I use in my gluten-free lemon drizzle cake.
- Lemon twist – Add a teaspoon of lemon zest to brighten up the flavour.
- Berry swap – Use blueberries or chopped strawberries like in my strawberry banana yoghurt muffins for a fruity change.
- Dark chocolate – Replace white chocolate with dark chocolate for a rich, more grown-up twist.
How To Make Raspberry And White Chocolate Muffins
This quick and easy recipe will have you enjoying these fluffy muffins in no time (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: Sift the self-raising flour into a large mixing bowl. Add the caster sugar and stir to combine.
Make a well in the centre of the dry ingredients.
- Step 2: In a separate bowl, lightly beat the egg, then whisk in the vegetable oil and milk until smooth.
- Step 3: Pour the wet ingredients into the well of the dry ingredients. Gently fold everything together—don’t overmix! The batter should still be a little lumpy.
- Step 4: Add the raspberries and white chocolate, folding them through carefully. Use a light hand here to avoid breaking up the raspberries.
- Step 5: Spoon the batter into your prepared muffin cases, filling each about two-thirds full.
Bake for 20–25 minutes until the tops are lightly golden and a skewer inserted into the centre comes out clean.
Recipe Tips
- Don’t overmix – Like with my double choc chip muffins, overmixing can make muffins dense. Just fold until combined.
- Use frozen raspberries – They hold their shape and don’t bleed into the batter.
- Top with extras – A few extra white choc chunks and raspberries on top make them look bakery-perfect!
- Cool in the tray first – Let them sit for 5 mins before transferring to a wire rack to prevent sinking.
- Storage – Store in an airtight container at room temp for 3 days.
- Freezing – Wrap muffins individually and freeze for up to 3 months. Thaw at room temp or microwave for 20–30 seconds.
Raspberry And White Chocolate Muffins FAQs
Yes, but they’re softer and can break down more easily. Frozen berries work best for keeping their shape and avoiding pink-streaked batter.
Yes! A good quality gluten-free flour works well in this recipe.
Definitely. Pour into a lined loaf tin and bake for 40–45 minutes. Keep an eye on the top and cover with foil if it’s browning too quickly.
Most likely they were overbaked. Check them at the 15-minute mark—if a skewer comes out with a few moist crumbs, they’re done!
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
- Don’t overmix – Overmixing can make muffins dense. Just fold until combined.
- Use frozen raspberries – They hold their shape and don’t bleed into the batter.
- Top with extras – A few extra white choc chunks and raspberries on top make them look bakery-perfect!
- Cool in the tray first – Let them sit for 5 mins before transferring to a wire rack to prevent sinking.
- Storage – Store in an airtight container at room temp for 3 days.
- Freezing – Wrap muffins individually and freeze for up to 3 months. Thaw at room temp or microwave for 20–30 seconds.
Elizabeth says
Amazing I've made these a few times... so easy to make
Helen says
Best muffin recipe ever.
William says
Delicious, easy recipe! Thanks for sharing.
Jasmin says
Kids loved them!
I made a few subs, adding an extra egg, 2 tablespoons of psyllium husk and swapped milk for buttermilk, cos I can’t possibly just make a recipe as directed (to the bane of my husband lol)