Raspberry and White Chocolate Muffins Recipe

Introduction

These Raspberry and White Chocolate Muffins are a delicious treat combining juicy berries with sweet, creamy white chocolate. Perfect for breakfast or an afternoon snack, they’re simple to make and wonderfully fluffy.

Ingredients

• 260 g self-raising flour
• 130 g caster sugar
• 1 egg
• 50 g vegetable oil
• 1 tsp vanilla extract
• 250 ml milk
• 250 g frozen raspberries
• 100 g white chocolate baking chips

Instructions

1. Step 1: Preheat your oven to 180ºC and line a muffin tray with baking paper—either a large 6-muffin tray or a regular 12-muffin tray will work.
2. Step 2: Sift the self-raising flour into a large mixing bowl. Stir in the caster sugar, then form a well in the center of the dry ingredients.
3. Step 3: In a separate bowl, lightly whisk the egg, vegetable oil, vanilla extract, and milk until combined.
4. Step 4: Pour the wet ingredients into the well of the dry ingredients. Gently fold them together with a metal spoon until just combined—be careful not to over-mix.
5. Step 5: Fold in the frozen raspberries and white chocolate chips gently to distribute them evenly through the batter.
6. Step 6: Spoon the mixture evenly into the prepared muffin tray. Bake for 20-25 minutes if using the 12-muffin tray, or 35-40 minutes if using the large 6-muffin tray.
7. Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use fresh raspberries if available, but reduce the baking time slightly to prevent excess moisture.
• Substitute vegetable oil with melted butter for a richer flavor.
• For a tangy twist, add a teaspoon of lemon zest to the batter.
• Try white chocolate chunks instead of chips for pockets of gooey sweetness.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 1 month and thaw at room temperature. Warm muffins briefly in a microwave before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well but can release more moisture. Reduce baking time slightly and be gentle when folding them into the batter to avoid breaking up the berries.

Can I make these muffins dairy-free?

Absolutely. Use a plant-based milk like almond or oat milk, and substitute vegetable oil with a mild-tasting dairy-free alternative to keep the texture moist.

Raspberry and White Chocolate Muffins Recipe

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★★★★★

4.8 from 133 reviews

• Author: Mariam
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

Delightfully soft and fluffy Raspberry and White Chocolate Muffins, perfect for breakfast or a sweet snack. These muffins combine tart frozen raspberries with sweet white chocolate chips, creating a delightful burst of flavors with every bite. Easy to prepare and baked to golden perfection in the oven.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 260 g self-raising flour
• 130 g caster sugar

Wet Ingredients

• 1 egg
• 50 g vegetable oil
• 1 tsp vanilla extract
• 250 ml milk

Add-ins

• 250 g frozen raspberries
• 100 g white chocolate baking chips

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Instructions

1. Prepare the baking tray: Preheat your oven to 180ºC (350ºF) and line either a large 6-muffin tray or a regular 12-muffin tray with individual pieces of baking paper. This prevents the muffins from sticking and ensures easy removal.
2. Mix dry ingredients: Sift the self-raising flour into a large mixing bowl to ensure lightness, then stir in the caster sugar evenly. Create a well in the center of the dry mixture to prepare for wet ingredients.
3. Combine wet ingredients: In a separate bowl, lightly whisk together the egg, vegetable oil, vanilla extract, and milk until fully combined. This mixture will help bind the muffins and add moisture.
4. Combine wet and dry mixtures: Pour the wet ingredients into the well in the dry ingredients. Gently fold the mixture together with a metal spoon until just combined—avoid over-mixing to keep the muffins tender.
5. Add raspberries and chocolate chips: Carefully fold in the frozen raspberries and white chocolate chips, ensuring they are evenly distributed without breaking the berries up too much.
6. Fill muffin tray and bake: Spoon the mixture evenly into the lined muffin pan. Bake in the preheated oven for 20-25 minutes if using a 12-muffin tray, or 35-40 minutes for the large 6-muffin tray. The muffins are done when a skewer inserted into the center comes out clean.
7. Cool muffins: Allow the muffins to cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before serving. This prevents sogginess and helps maintain structure.

Notes

• Use frozen raspberries directly from the freezer to prevent the batter from becoming too wet.
• Do not over-mix the batter; folding gently preserves the texture and prevents tough muffins.
• Line the muffin tray with baking paper for easy removal and cleaner presentation.
• Check for doneness with a toothpick; if it comes out clean, the muffins are ready.
• Store muffins in an airtight container at room temperature up to 2 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: Raspberry muffins, white chocolate muffins, breakfast muffins, berry muffins, easy muffin recipe, baked goods