These raspberry and white chocolate muffins are soft, fluffy and ready in 25 minutes, with a Thermomix method and a conventional method in the recipe card. Juicy raspberries, chunky white choc and no mixer needed. If you love a fruity muffin, you'll want my lemon raspberry muffins and white chocolate muffins next.
A Quick Look At The Recipe
✅ Recipe Name: Raspberry And White Chocolate Muffins
🕒 Ready In: 25 minutes
👪 Serves: 12 muffins
🍚 Calories: 206kcal per muffin
🥣 Main Ingredients: self-raising flour, caster sugar, egg, vegetable oil, milk, raspberries, white chocolate
📖 Dietary Info: Vegetarian, freezer-friendly, Thermomix and conventional methods included
⭐ Why You'll Love It: Café-style muffins from 7 basic ingredients, with no mixer needed.
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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 muffins are a family favourite here. They're quick to whip up, freezer-friendly and perfect for lunchboxes or weekend snacks. Oil keeps them soft and moist, and the frozen raspberries and white chocolate chunks make every bite sweet and tangy.
If white chocolate is your thing, don't miss my classic white chocolate mud cake. So good for birthdays and celebrations!
Jump to:
Why You're Going To Love This Recipe
- Bakery-style muffins at home. Soft, fluffy and loaded with raspberries and white choc.
- Thermomix or conventional. Both methods are in the recipe card, and neither needs an electric mixer.
- Sweet and tart. The raspberries balance the creamy white chocolate perfectly.
- Quick and freezer-friendly. 5 minutes prep, 25 minutes start to finish, and they freeze beautifully for school snacks.
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.
- Self-raising flour: This is the raising agent, so plain flour on its own won't work. Out of self-raising? Mix 300 g plain flour with 4 teaspoons of baking powder (my usual ratio is 2 teaspoons per 150 g). My How To Make Self Raising Flour post shows you how.
- Vegetable oil: Keeps the muffins super moist without needing to soften butter. Any mild oil is fine, and melted coconut oil works well too.
- 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, and there's no need to defrost them first!
Variations
- Gluten-free option: Swap the self-raising flour for a gluten-free self-raising flour. I like White Wings, the same brand I use in my gluten-free lemon drizzle cake.
- Dairy-free option: One reader made these with coconut oil, rice milk and dairy-free choc chips and said they worked a treat.
- 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.
- Different chocolate: Use dark chocolate in the same quantity for a richer, more grown-up muffin.
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: Mix the dry ingredients. Preheat your oven to 180°C fan-forced and line a 12-hole muffin tin with paper cases. Sift the self-raising flour into a large mixing bowl, add the caster sugar and stir to combine.
Make a well in the centre.
- Step 2: Whisk the wet ingredients. In a separate bowl, lightly beat the egg, then whisk in the vegetable oil and milk until smooth.
- Step 3: Combine. Pour the wet ingredients into the well in the dry ingredients. Gently fold everything together and don't overmix! The batter should still be a little lumpy.
- Step 4: Add the raspberries and white chocolate. Fold them through carefully with a light hand, so you don't break up the raspberries.
- Step 5: Bake. Spoon the batter into the paper cases, filling each about two-thirds full. Bake for 20 to 25 minutes, until the tops are lightly golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.
Team Thermomix? Pop the self-raising flour in the bowl and sift for 5 seconds on Speed 8. Add the sugar, egg, oil and milk and mix for 5 seconds on Speed 5, scrape down the sides and mix for another 5 seconds on Speed 5. Then fold the raspberries and white chocolate through with the spatula (don't use the machine for that bit) and bake just like above. The full Thermomix method is in the recipe card.
Recipe Tips
- Don't overmix. Like with my double choc chip muffins, overmixing can make muffins dense. Just fold until combined.
- Fold the raspberries in last. Stir them in too early or too hard and they turn to mush and colour the whole batter purple. If you're worried about them sinking, toss the raspberries and chocolate in a spoonful of the flour first.
- Use frozen raspberries. They hold their shape and don't bleed into the batter.
- Weigh your ingredients. Use the gram measurements in the recipe card. Cup measures can vary a lot, and this batter is on the runny side to start with.
- Know your oven. The recipe is tested at 180°C fan-forced. If your oven isn't fan-forced, bump the temperature up by 10 to 20°C. Pale tops usually come down to your oven and where the tray sits, so try a higher shelf and rotate the tray halfway through.
- Different sizes. For 6 jumbo muffins, fill Texas-style holes about three-quarters full and bake for 25 to 30 minutes, checking from 25 minutes. For mini muffins, use a 24-hole tin and start checking at around 10 minutes.
- Top with extras. A few extra white choc chunks and raspberries on top make them look bakery-perfect! A sprinkle of raw sugar before baking gives you a crunchy top.
- Cool in the tray first. Let them sit for 5 mins before transferring to a wire rack to prevent sinking.
- Storage: Let them cool completely, then 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 to 30 seconds.
Raspberry And White Chocolate Muffins FAQs
Yes, but they're softer and break down more easily, so fold them in extra gently. Frozen berries hold their shape better and are less likely to give you a pink-streaked batter.
Yes! Swap the self-raising flour for a gluten-free self-raising flour. Readers have had great results, and I like the White Wings brand.
Yes. Mix 300 g plain flour with 4 teaspoons of baking powder, which is my usual ratio of 2 teaspoons per 150 g, and whisk it together well. My How To Make Self Raising Flour post has all the details.
You can swap the milk for Greek yogurt, but the muffins will be a little denser. For dairy-free, one reader used rice milk, coconut oil and dairy-free choc chips (regular white chocolate contains dairy) and said they worked a treat.
Yes to both. For 6 jumbo muffins, fill Texas-style holes about three-quarters full and bake at 180°C fan-forced for 25 to 30 minutes, checking from 25 minutes. For mini muffins, use a 24-hole tin and start checking at around 10 minutes.
That's the raspberry juice mixing into the batter. Keep the berries frozen, fold them in last and stop stirring as soon as they're just spread through. They taste just as good!
They keep for 3 days in an airtight container at room temp. To freeze, wrap them individually and freeze for up to 3 months, then thaw at room temp or microwave for 20 to 30 seconds.
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.
- Jumbo and mini muffins: For jumbo muffins, make 6 and fill the cases three-quarters full, then bake for 25 to 30 minutes. For mini muffins, use a 24-hole tin and start checking at about 10 minutes.
- Oven temperature: If your oven isn't fan-forced, increase the temperature by 10 to 20°C.
- 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.
Deborah says
Great recipe! Sweet, but not too sweet and good if you need to be watching cholesterol levels with using oil instead of butter ❤️
Jackie says
Great recipe and I’ve made them a few times but was wondering if they would work ok as jumbo muffins ( 6 maybe?).
Thanks
Ps love your recipes
Lucy Mathieson says
That's so lovely to hear — thank you! 😊
Yes, these work really well as jumbo muffins.
For 6 jumbo muffins, I'd recommend:
Divide the batter between 6 large Texas-style muffin holes, filling them about ¾ full.
Bake at 180°C fan-forced for approximately 25-30 minutes.
Check from the 25-minute mark by inserting a skewer into the centre — it should come out clean (a little melted white chocolate is fine!).
If you like that bakery-style look, sprinkle a few extra raspberries and white chocolate chunks on top before baking.
Because jumbo muffins are deeper, they'll stay beautifully moist, but they do need a little longer in the oven than the standard-sized version.
Enjoy! 🩷🍓 And thank you so much for your kind words about my recipes — it absolutely makes my day to hear that you've made them a few times and loved them! xx
Karen says
Thank you for sharing this recipe. I'd like to make them asap, just wondering if I've missed something. You mentioned that adding oil and Greek yoghurt makes them moist. I can't see Greek yoghurt in the ingredient list. Can it be used instead of the milk? I'm a bit confused.
Lucy says
Hi Karen, my apologies that should have read milk. You can however, substitute the milk with greek yogurt if you prefer!