These delicious Raspberry and White Chocolate Muffins have the perfect combination of white chocolate chunks and little bursts of sweet raspberries throughout. Made from basic ingredients and ready to eat in just 25 minutes - these are a great option for lunch boxes or a simple morning tea treat.
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 - great for lunchboxes, but also delicious served warm with a scoop of ice-cream for dessert.
Why You're Going To Love This Recipe
These delicious Raspberry and White Chocolate 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 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 tasty snack ready whenever you want one!
Frozen berries work perfectly - These muffins are made with basic pantry ingredients and frozen raspberries work just as well as fresh ones, so you can enjoy these any time of the year!
What You Need
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 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.
- Raspberries - These popular red berries have a sweet taste with a slightly tart finish. They are readily available in the frozen foods section of supermarkets when out of season, or you can freeze your own!
- White chocolate - Chunks of white chocolate in muffins are my personal preference, but white chocolate chips are also perfectly delicious!
Step By Step Instructions
This quick and easy recipe will have you enjoying these delicious muffins in no time at all!
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 Muffin 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 chocolate to the muffin batter.
Fold the mixture together gently with a wooden spoon so that you don't break the berries up.
Step 4. Prepare The Muffins For Baking
Spoon the batter into a 12-hole muffin tin lined with paper muffin cases, filling each to ⅔ full.
Bake for 20-25 minutes, until the tops of the muffins are lightly golden.
Cool in the baking tray before transferring to a wire rack to cool completely.
Expert Tips And 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 mix the batter until it is smooth, the end result is a chewier, denser texture instead of the light, tender muffin you get from leaving it slightly lumpy.
I find that a wooden spoon has softer, more rounded edges that make it less likely to damage the berries than using a metal spoon.
This really comes down to personal preference. I prefer the irregular chunks of white chocolate and when you chop your own chunks you can make them as big or small as you like!
Yes; 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 prettier too!
These muffins are best eaten on the day that you make them, but they will last for a couple of 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 3 months.
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:
Strawberry, Banana and Yoghurt Muffins - These muffins are moist and fruity and are freezer-friendly, making them perfect for lunchboxes.
Café Style Blueberry Muffins - This is a quick and easy recipe for café-style fluffy and moist blueberry muffins with a crunchy sugar top and bursts of fresh or frozen blueberries.
Apple Crumble Muffins - With a soft, apple muffin base and a crunchy crumble topping, these are a lovely treat with your morning cup of tea.
Healthy Carrot Cake Muffins - Healthy Carrot Cake Muffins made with carrots, apples, bananas and almond milk taste just like your favourite carrot cake recipe, and are deliciously light and healthy!
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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.
Siobhan
Made this recipe today, absolutely loved it! Will make again.
Lucy
I'm so thrilled you liked it!