Raspberry And White Chocolate Muffins

Bakery-style soft, fluffy and moist Raspberry and White Chocolate Muffins made completely from scratch!

5 from 237 votes

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Course: Snacks

Cuisine: Muffins

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 206kcal

Cost: $5

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.

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.

RECIPE NOTES & TIPS:

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.