These Raspberry and White Chocolate Muffins are loaded with juicy raspberries and sweet white chocolate chips. They take only ten minutes to prepare and fifteen minutes to bake.
You will love these Raspberry and White Chocolate Muffins. They combine the tartness of raspberries with the sweetness of white chocolate, resulting in a perfect balance of flavours in each bite.
Raspberries and white chocolate are two ingredients that taste better together, just like coffee and walnuts and blackberry and apples.
If you want another delicious recipe for raspberries and white chocolate, check out our Raspberry and White Chocolate Blondies. If you're a lover of white chocolate, I have a super easy recipe for White Chocolate Fudge made with 3 ingredients.
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Why You'll Love This Recipe
- A classic tea-time favourite.
- They're super quick and easy to make.
- One bowl recipe, therefore, less washing up.
- No electric whisk or mixer is required.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Flour - use self-raising flour.
- Brown sugar - use soft brown sugar.
- Milk - use full cream milk.
- Vegetable oil - use sunflower, canola oil, or a blend.
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
- Raspberries - use fresh raspberries. If using frozen raspberries, don't thaw them first; otherwise, their juices will bleed into the batter.
- Egg - use a large egg at room temperature.
- White chocolate chips - are found in the baking aisle at the supermarket. You could also use a white chocolate bar chopped into tiny chunks.
How to Make Raspberry and White Chocolate Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the brown sugar, vegetable oil, milk and vanilla extract to a large mixing bowl and mix until combined. There is no need to use an electric whisk for this.
- Add the egg and mix well.
- Sift over the flour.
- Carefully fold the flour into the batter until it's just combined (the mixture will be a little lumpy).
- Add the raspberries and white chocolate chips.
- Carefully mix until combined.
- Divide the batter into the muffin cases. The batter should be ¾ of the way in the muffin cases.
- Bake in the oven until well risen and a toothpick inserted into the middle comes out clean.
Serving Suggestion
We love to serve these Raspberry and White Chocolate Muffins with a dusting of icing sugar and our favourite pot of tea.
Recipe Variations
Crunchy topping - to achieve a crunchy topping for these Raspberry and White Chocolate Muffins, sprinkle each muffin with a generous amount of raw sugar before baking.
Common Questions
Store the Raspberry and White Chocolate Muffins in an airtight container for up to 3 days. Reheat in the microwave for a few seconds.
Yes, you can freeze Raspberry and White Chocolate Muffins for up to 3 months. Wrap each muffin well and store it in an airtight container to prevent freezer burn.
Yes. If using frozen raspberries, don't thaw them first; otherwise, their juices will bleed into the batter.
More Delicious Muffin Recipes
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📖 Recipe
Raspberry and White Chocolate Muffins
Equipment
- 12-hole muffin tin
- 12 muffin cases
Ingredients
- 125 g soft brown sugar
- 80 mls vegetable oil (⅓ cup), such as sunflower or canola oil
- 125 mls full cream milk (½ cup)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 250 g self-raising flour, sifted
- 100 g raspberries, fresh or frozen, note 1
- 90 g white chocolate chips
Instructions
- Preheat the oven to 160℃ fan/180℃ and line a 12-hole muffin tin with cases.
- Add the brown sugar, vegetable oil, milk and vanilla extract to a large mixing bowl. Whisk together until combined. Add the egg and whisk until combined.
- Add the sifted flour and fold into the mixture until just combined (a few lumps are ok). Carefully stir in the raspberries and white chocolate chips.
- Divide the batter into the cases (the batter should be ¾ of the way in the muffin cases). Bake in the oven for 15-20 minutes until a toothpick inserted into the middle comes out clean. The baking time may differ depending on the size of the muffins and the oven being used.
- After baking, let the muffins cool completely on a rack before enjoying.
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