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!).

White Chocolate & Raspberry Muffins

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).

White Chocolate & Raspberry MuffinsYou 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 & Raspberry Muffins

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.

White Chocolate & Raspberry Muffins

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.

White Chocolate & Raspberry Muffins

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!!).

White Chocolate & Raspberry Muffins

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!).

White Chocolate & Raspberry Muffins

Are you a fan of raspberry & white chocolate too?

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 3 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

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!

White Chocolate & Raspberry Muffins

23 thoughts on “Quick & Easy White Chocolate & Raspberry Muffins”

  1. Amanda Smith says:

    Made these today for my stepson. Considers himself a connoisseur of food, especially sweet snacks. He loves them. And plenty for the freezer! Thank you. X

    1. Lucy Mathieson says:

      Fantastic!!!! I’m so glad he likes them! xx

  2. Alice says:

    MAKE SURE YOU DONT ADD RASPBERRIES UNTIL THE LAST STEP IS ALL I CAN SAY.

    1. Eliza says:

      Really wish I had read the comments first!!

  3. Vanessa says:

    I’ve been following your recipes for a few months now and everything I’ve tried haa been amazing!! These are no exception, I baked my first batch this morning using all your muffin tips and they turned out so light an fluffy. My only problem is everytime I bake muffins the tops go sticky, I even waited longer before storing in an air tight container. Do you have any ideas why they went sticky or tips to stop this from happening.

    1. Lucy Mathieson says:

      Hi Vanessa, thank you SO much for your lovely comment – you’ve made my day! Try sprinkling a little bit of raw sugar over the top of your muffins before you bake them – and as you said… definitely leave them until they’re completely cooled before popping into an airtight container (I’d just allow them to cool and then cover them with a tea towel for a few hours before putting into a container). xx

  4. Rebecca says:

    thank you for a great recipe. It is the first time my muffins look nice and retained their shape even with gluten free flour. Almost want to be eaten. Just waiting for them to cool so I can eat it and then I’m trying the recipe with bananas.

    1. Lucy Mathieson says:

      Fantastic!!!! And the banana variation sounds great too! xx

  5. Beck says:

    I made these today, however I think your flour measurement is wrong as I had to throw my first batch out as it was like liquid. When I actually measured the flour in cups it was more like 300g of flour??? Second time round they were amazingly yummy! Thanks for a great recipe

    1. Lucy Mathieson says:

      Hi Beck, 2 cups of self raising flour = 264 grams so I don’t think this was the cause of your problem as 36g wouldn’t make a massive difference in this recipe. We always recommend using grams as it’s more accurate than cup measurements. I’m so glad they turned out yummy in the end!! xx

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