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These Raspberry White Chocolate Muffins are utterly delicious. Imagine soft, moist muffins filled with fruity raspberries and sweet, gooey white chocolate chunks. So good. They are one of my go-to coffee morning or teatime bakes.
While I love a show-stopping cake, sometimes you want something super quick and easy to make and eat. In those moments, these raspberry white chocolate muffins are perfect. Just like my banana chocolate chunk muffins, these raspberry white chocolate muffins are so simple and can be made ahead. If you do make them in advance, they freeze really well too! They are also super versatile. I love trying different berries and switching up the chocolate. One of my favourite combos is dark chocolate and sliced cherries.
Table of Contents
Why you will love this recipe:
- They are super simple and take less than 30 minutes to make.
- They are full of flavour and texture. Imagine soft, moist muffins filled with fruity raspberries and sweet, gooey white chocolate chunks.
- They are perfect any time of day – for breakfast, a coffee morning or teatime treat, or on-the-go snack.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down.
Self-raising flour – also known as ‘self-rising’ flour. This helps give these raspberry white chocolate muffins a light texture.
Golden caster sugar – this brings sweetness and helps create beautifully moist raspberry white chocolate muffins.
Fresh raspberries – opt for ripe, plump and juicy ones for the best results.
Good-quality white chocolate – choose a white chocolate with 30% cocoa solids for best results.
Substitutions and Variations:
Almond: try adding a couple of drops of almond extract to the batter. You can also swap 50g of the self-raising flour for ground almonds. They will create a beautifully moist texture.
Fruit: although these are raspberry white chocolate muffins, you can use all sorts of berries. Blackberries, pitted cherries, chopped strawberries, blueberries. I like to use whatever is in season. Frozen berries work too. Use straight from frozen and be extra careful folding them through. You should also try my my lemon poppyseed muffins for citrus muffins!
Here’s how to make simple Raspberry White Chocolate Muffins:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Preheat the oven to 195C / 175C Fan. Line a 12-hole muffin tin with muffin cases and set aside. Prepare the raspberries and chopped white chocolate.
TWO: In a large mixing bowl, mix together the self-raising flour, baking powder and sugar.
THREE: In a separate bowl, mix together the melted butter, milk and eggs until combined.
FOUR: Pour the wet ingredients into the dry ingredients and mix until just combined to form a smooth batter – take care not to overmix.
FIVE: Gently stir through the raspberries and chopped white chocolate until evenly distributed throughout the batter.
SIX: Divide equally between the 12 muffin cases and bake in the oven for about 20-25 minutes – or until well-risen and a skewer inserted into the centre comes out clean.
SEVEN: Leave to cool in the tins for 10 minutes before placing onto a wire rack to finish cooling for at least 20 minutes. This ensures they hold their shape.
EIGHT: Drizzle with melted white chocolate just before serving, if desired.
Cooking Tips:
Don’t overmix: you want to mix the dry and wet ingredients together until just combined. If you overmix, your raspberry white chocolate muffins may be a little tough and dense.
Stir gently: be very gentle as you stir the raspberries through the muffin batter. They are fragile and will easily lose their shape. The result will be a pretty ripple effect, but you won’t get bursts of plump, juicy raspberries.
Leave to cool: I know this is tricky, but these raspberry white chocolate muffins do need to stand after baking. If you break into them too early, they won’t hold their shape as well. If you like your muffins warm, simply pop in the microwave in 20 second bursts to heat through.
Frequently Asked Questions
Yes! Try with pitted cherries, sliced strawberries, blackberries, blueberries… have fun making different flavours. I like to make the most of what is in season.
You can also use frozen berries. Use straight from frozen as if you defrost them, they go a bit mushy and can be too wet.
You can use chocolate chips or chopped chocolate chunks. Personally, I prefer chopped chocolate chunks as you get gooey pieces of melted chocolate. If you use chocolate chips, they don’t melt the same way but are still good.
Like most muffin recipes, these raspberry white chocolate muffins are best enjoyed fresh. However, they should last for up to 4 days in an airtight container. To serve your muffin warm, heat in the microwave in 20 second bursts. The chocolate will go gloriously gooey.
The muffins do freeze well. Just pop in a sealed tupperware and freeze for up to 3 months. Thaw at room temp overnight until fully defrosted. I like to heat mine up in the microwave in 20 second bursts until the chocolate is melted again!
Yes, they keep well for 4 days in an airtight container so you can make ahead of time. They are best enjoyed on the day of baking (as with most baked goods) but they do keep well! I like to make the night before if needed for the following day, for ease.
Other recipes you might enjoy:
Try my banana chocolate chunk muffins or chocolate chunk muffins. Chocolate marshmallows are the one to try for a smaller sweet treat that is still impressive. If you were here for the raspberry white chocolate combo, you will love my white chocolate and raspberry cheesecake. It is a real show-stopper! For something fruity, try my Clafoutis Aux Cerises, it’s so easy too.
Easy Baking Recipes
Chocolate Chunk Muffins
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Banana Chocolate Chunk Muffins
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French “Gâteau au Yaourt” (A No-Measure Cake)
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Raspberry, Almond and Ricotta Cake
If you tried these Raspberry White Chocolate Muffins or any other recipe on the site, please do leave a comment and let us know how it went!
Raspberry White Chocolate Muffins
Ingredients
For the muffins:
- 400 g self-raising flour
- 1 tsp baking powder
- 225 g golden caster sugar
- 125 g unsalted butter, melted
- 250 ml full-fat milk
- 2 large eggs
- 150 g fresh raspberries
- 150 g good-quality white chocolate, chopped into small pieces
To serve: optional
- Melted white chocolate, for drizzling
Instructions
- Preheat the oven to 195C / 175C Fan. Line a 12-hole muffin tin with muffin cases and set aside.
- In a large mixing bowl, mix together the self-raising flour, baking powder and sugar.
- In a separate bowl, mix together the melted butter, milk and eggs until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined to form a smooth batter – take care not to overmix.
- Gently stir through the raspberries and chopped white chocolate until evenly distributed throughout the batter.
- Divide equally between the 12 muffin cases and bake in the oven for about 20-25 minutes – or until well-risen and a skewer inserted into the centre comes out clean.
- Leave to cool in the tins for 10 minutes before placing onto a wire rack to finish cooling for at least 20 minutes. This ensures they hold their shape.
- Drizzle with melted white chocolate just before serving, if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I mean we all like these muffins. Such a simple recipe. Will make it again. Thank you.
Will make this raspberry white chocolate muffins again and again. They are so good and so simple – love this combo