Print

Raspberry White Chocolate Muffins

A muffin drizzled with white chocolate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Raspberry White Chocolate Muffins are utterly delicious. Imagine soft, moist muffins filled with fruity raspberries and sweet, gooey white chocolate chunks. The perfect coffee morning or teatime treat. 

Ingredients

Scale

For the muffins:

  • 400g self-raising flour
  • 1 tsp baking powder
  • 225g golden caster sugar  
  • 125g unsalted butter, melted
  • 250ml full-fat milk
  • 2 large eggs
  • 150g fresh raspberries
  • 150g good-quality white chocolate, chopped into small pieces

To serve: (optional)

  • Melted white chocolate, for drizzling

Instructions

  1. Preheat the oven to 195C / 175C Fan. Line a 12-hole muffin tin with muffin cases and set aside.
  2. In a large mixing bowl, mix together the self-raising flour, baking powder and sugar.
  3. In a separate bowl, mix together the melted butter, milk and eggs until combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined to form a smooth batter - take care not to overmix.
  5. Gently stir through the raspberries and chopped white chocolate until evenly distributed throughout the batter. 
  6. 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. 
  7. 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.
  8. Drizzle with melted white chocolate just before serving, if wished.

Notes

  • Raspberries: Frozen raspberries work too. Don't defrost before using, they are best if folded into the batter whilst frozen. For other options, pitted cherries, blackberries, blueberries and diced strawberries are all delicious. 
  • Chocolate: these raspberry white chocolate muffins can be made with any kind of chocolate. Try with dark or milk chocolate if you would rather.
  • Make ahead: You can make ahead as they keep well for 4 days in an airtight container. 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.
  • To store: They last for up to 4 days in an airtight container.
  • To reheat: To serve the muffin warm, heat in the microwave in 20-second bursts until the chocolate is melted.
  • To freeze: place in a sealed tupperware and freeze for up to 3 months. Thaw at room temperature until fully defrosted. I like them a bit warm - see above!