Quick & Easy White Chocolate & Raspberry Muffins

The perfect combination comes together in these deliciously easy White Chocolate & Raspberry Muffins (you wont be able to resist the chunks of chocolate!). 

White Chocolate & Raspberry Muffins image

I have to say that raspberry & white chocolate would have to be one of my very favourite flavour combinations (if you adore this combo too, then check out my fave no-bake cheesecake… OMG it’s good!).

Raspberry and white chocolate muffins in muffin cases on a board

But back to the muffins! These fab little quick and easy White Chocolate & Raspberry Muffins are made using my go-to muffin recipe. It’s the most basic, fool-proof recipe ever (and it takes no time or fuss at all to mix up).

A close up of a muffin baked with raspberries and white chocolateYou can add anything to the muffin mix – it’s super versatile and you really can’t go wrong. But seriously, before you go experimenting, pretty please make this white choc and raspberry version. You will freeeakin’ LOVE it.

White chocolate and raspberry muffins in cases

The only trick to these muffins is to make sure that you don’t over-mix the ingredients. That’s it! As long as mix until only just combined (lumps are fine!), you’ll end up with the most deliciously light and fluffy muffins.

A close up of a golden baked muffin made with raspberries and white chocolate

You know how I was saying that white chocolate and raspberry is one of my favourite combinations, well it really is! In fact, Dave and I had that exact flavoured cake at both our engagement party and our wedding. You just can’t beat it.

Muffins baked with raspberries in muffin cases on a bench

In these easy white chocolate & raspberry muffins, I chopped some white chocolate into chunks. If you don’t have any blocks of white chocolate lying around, you can always use chocolate chips instead. I just love that when you chop your own chunks you can make them as big or small as you like (no prizes for guessing that I chopped mine BIG!!).

Raspberries showing through the top of muffins in brown muffin cases

These muffins are best eaten on the day that you make them, but if you can’t eat your way through the WHOLE batch straight away, you can just pop them in the freezer. That way you have the yummiest snacks ready whenever you need them! They will also last for a couple of days in an airtight container (but they seriously wont last that long… so you don’t even need to know that!).

A close up of muffins with raspberries inside, baked in decorated muffin cases

Are you a fan of raspberry & white chocolate too?

Golden muffins in muffin cases, baked with raspberries and white chocolate

Quick & Easy White Chocolate & Raspberry Muffins

The perfect combination comes together in these deliciously easy White Chocolate & Raspberry Muffins (you wont be able to resist the chunks of chocolate!).
5 from 24 votes
Print Pin Rate
Course: Snacks
Cuisine: Muffins
Keyword: White Chocolate & Raspberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 206kcal

Ingredients

  • 265 g (2 cups) self-raising flour
  • 170 g (3/4 cup) caster sugar
  • 1 egg beaten
  • 50 g (1/4 cup) vegetable oil
  • 240 g (1 cup) milk
  • 125 g raspberries fresh or frozen
  • 100 g white chocolate or you could use white chocolate chips, chopped into chunks

Instructions

Conventional Method

  • Preheat oven to 200 degrees celsius (180 if using fan-forced).
  • Line a 12 hole muffin tin with muffin cases.
  • Sift the self raising flour into a large bowl.
  • Add the sugar and stir together.
  • Create a well in the centre of the dry mixture.
  • In a separate bowl, whisk together the egg, oil and milk.
  • Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
  • Very gently fold through the raspberries and white chocolate chunks (do not over-mix).
  • Spoon the mixture into the muffin cases (fill 2/3 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 200 degrees celsius (180 if using fan-forced). Line a 12 hole muffin tin with muffin cases.
  • Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
  • Add the remaining ingredients (except for the raspberries and white chocolate) and mix on Speed 5 for 5 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should be lumpy).
  • Use the spatula to gently fold through the raspberries and white chocolate chunks (do not over-mix).
  • Spoon the mixture into the muffin cases (fill 2/3 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

Be very careful not to over-mix your muffin mixture as it will result in dense muffins.

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!

A group of muffins baked with raspberries and white chocolate

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89 Comments
  1. mandy says:

    Mine have just gone in the oven yum yum.. wondering whether to do a butter icin on top or do you think it might be too much..?

    1. Lucy says:

      Hi Mandy, these muffins really don’t need anything icing at all! But occasionally I do a cream cheese frosting!

  2. trang says:

    hi
    How long should I cook them if I use a large 6 muffin tin?

    1. Lucy says:

      Hi there, it will really depend on your oven and the best way to know that they’re cooked is to test by inserting a skewer into the centre. I would say at least 30 minutes (and you may need to cover them partway through cooking with a sheet of foil loosely over the top to prevent over-browning.

  3. Steph says:

    5 stars
    This recipe was awesome: so fast, so easy to make with minimum washing up afterwards. I used 30g less sugar and only had half the chocolate but it tasted light and fluffy and delicious. What I don’t understand is that my cooked muffins looked pale instead of golden as per photo??

    1. Lucy says:

      That’s so great to hear Steph! The colour will be determined by your individual oven and the position you place the tray inside. If the heat comes from the top, then place them on the top shelf. Also, rotate your trays partway through cooking. xx

  4. Lottie says:

    If i over mix it a little is it still good? And how long to cook for mini muffins?

    1. Lucy says:

      Hi Lottie, they just wont be as soft and fluffy! I’d say 12 mins and see how they’re going!

  5. Angie Smart says:

    5 stars
    I made these for my coworkers for morning tea, and they were a total hit! Super delicious! Will definitely be making again.

    1. Lucy says:

      That’s fantastic!

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