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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. You don’t have to wait until you are hosting to make them though. They are ideal for an on-the-go snack. They also make for a delicious breakfast. I like to pop them in the microwave so the chocolate turns molten and gloriously gooey…
Raspberry and white chocolate is a classic flavour combination. There is just something about sweet white chocolate and fruity raspberries that is too good to resist. Just ask anyone who has tried my white chocolate and raspberry cake! 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 couldn’t be simpler to make. You just need two bowls, a muffin tin and a handful of everyday ingredients. Plus they only take 30 minutes from start to finish. Ideal if you have friends coming over and need something last minute. However, 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. A must-try for black forest gateau fans!
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. Delicious 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-raising’ flour. This helps give these raspberry white chocolate muffins a light texture.
Baking powder – not to be confused with bicarbonate of soda! This helps give these raspberry white chocolate muffins and extra boost.
Golden caster sugar – this brings sweetness and helps create beautifully moist raspberry white chocolate muffins.
Butter – this helps create moist and tender muffins. Opt for unsalted butter so you can control the salt level.
Milk – this helps create the perfect raspberry white chocolate muffin batter. Opt for full-fat for best results.
Eggs – opt for free-range large eggs. I recommend ones stamped with the British Lion mark.
Fresh raspberries – this brings bursts of fruity sweetness. Opt for ripe, plump and juicy ones for the best results.
Good-quality white chocolate – white chocolate has to have a minimum of 20% cocoa butter. Opt for one nearer to 30% for best results.
Substitutions and Variations:
Vanilla: a hint of vanilla is delicious in these raspberry white chocolate muffins. You can use vanilla extract, vanilla bean paste or scrape the seeds from a vanilla pod. Just avoid vanilla essence as this is artificial and will give the raspberry white chocolate muffins a synthetic taste.
Almond: I love to add a subtle hint of almond to these raspberry white chocolate muffins. Ideal if you are a fan of bakewell tart. 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.
Sugar: I use golden caster sugar for these raspberry white chocolate muffins. However, you can use caster sugar or regular granulated sugar, if wished.
Fruit: although these are raspberry white chocolate muffins, you can use all sorts of berries. Blackberries, pitted cherries, chopped strawberries, blueberries… have fun experimenting. I like to use whatever is in season. Frozen berries work too. Use straight from frozen and be extra careful folding them through.
Chocolate: any kind of chocolate will work in these raspberry white chocolate muffins. Dark chocolate is ideal for those who like rich, intense flavours. Meanwhile, milk chocolate is deliciously creamy. You can also use blonde chocolate for an incredible caramelised biscuit flavour.
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 wished.
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.
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.
Absolutely! Obviously they won’t be raspberry white chocolate muffins, but they will still be delicious. Sometimes I use chopped up dark chocolate, or milk chocolate. Alternatively, try chopped up blonde chocolate for a wonderful caramelised biscuit flavour.
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
Banana Chocolate Chunk Muffins
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Chocolate Chunk Muffins
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French “Gâteau au Yaourt” (A No-Measure Cake)
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Raspberry, Almond and Ricotta Cake
Made this recipe and loved it?
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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 wished.
