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 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.
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
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
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.
Lucy Mathieson says
Fantastic!!!! And the banana variation sounds great too! xx
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.
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
Alice says
MAKE SURE YOU DONT ADD RASPBERRIES UNTIL THE LAST STEP IS ALL I CAN SAY.
Eliza says
Really wish I had read the comments first!!
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
Lucy Mathieson says
Fantastic!!!! I'm so glad he likes them! xx