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A raspberry muffin in a pink paper case with white chocolate chips.

Raspberry And White Chocolate Muffins

Bakery-style soft, fluffy and moist Raspberry and White Chocolate Muffins made completely from scratch!
4.99 from 146 votes
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Course: Snacks
Cuisine: Muffins
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 serves
Calories: 206kcal
Cost: $5

Equipment

  • Thermomix (optional)
  • Oven

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.

Video

Notes

RECIPE NOTES & TIPS:
  • This recipe makes 12 regular-sized or 6 jumbo muffins. If baking jumbo muffins - add 5-10 minutes cooking time.
  • 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.
  • 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 up to 3 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 1 month.

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