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A muffin with red berries in a pink paper case on a white cake stand.

Raspberry And White Chocolate Muffins

The combination of slightly tart, yet sweet raspberries and luscious white chocolate chunks makes these Rasberry and White Chocolate Muffins a truly decadent choice.
5 from 29 votes
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Course: Snacks
Cuisine: Muffins
Keyword: Raspberry and white chocolate muffins, White Chocolate & Raspberry Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 206kcal

Equipment

  • Thermomix (optional)
  • Oven

Ingredients

  • 300 g self-raising flour (2 cups)
  • 165 g caster sugar (¾ cup)
  • 1 egg (large)
  • 50 g vegetable oil (¼ cup)
  • 250 g milk (1 cup)
  • 125 g raspberries fresh or frozen
  • 100 g white chocolate chunks or white chocolate chips

Instructions

Conventional Method

  • Preheat oven to 180 degrees Celsius (fan-forced).
  • 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; do not over-mix.
  • Very gently fold through the raspberries and white chocolate chunks; 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.

Thermomix Method

  • Preheat oven to 180 degrees Celsius (fan-forced).
  • 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 1 second, Turbo function, 5 times.
  • 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 chunks 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.

Video

Notes

Recipe Notes and Tips
 
If your oven is not fan-forced, I suggest increasing the temperature by 10-20 degrees Celsius and keeping a close watch during the baking time.
 
Whether you use white chocolate chopped into chunks or white chocolate chips really comes down to personal preference.  I prefer the irregular chunks of white chocolate and when you chop your own chunks you can make them as big or small as you like!
 
I strongly recommend using paper cases when baking muffins with fruit or chocolate, these ingredients can become sticky and make it difficult to get the muffins out of the tin if they're not in a paper case. I think they look pretty too!
 
These muffins are best eaten on the day that you make them, but they will last for a couple of days in an airtight container, either in the fridge or at room temperature.  They can also be frozen in a zip-lock bag or an airtight container for up to 3 months.

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