White Chocolate and Raspberry Muffins
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Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
I have always loved Muffins & Cupcakes, they’re definitely one of my favourite treats. White Chocolate and Raspberry is also one of the best combinations on the planet so the idea of making Muffin versions seemed obvious, and I wonder why I haven’t put up a recipe for them before!
These Muffins are easy to bake and have always gone down a hit at Charity Bake Sales, with Friends, and with Family especially (my trusty taste testers!) I prefer to use Fresh Fruit in my baking as I often find it works out better, but it depends on where you’re from, sometimes Frozen Fruit is better!
If using Frozen Fruit I don’t thaw my fruit first as it produces so much liquid that past bakes have failed so miserably! You would just use the frozen fruit the same as fresh, it might just take a minute or two longer to bake is all! Otherwise, it’s an easy swap!
These muffins are so light and fluffy yet lovely and moist still – something which I find some Muffin recipes can lose so easily! The touch of the Vanilla in the recipe creates such a nice background flavour to Muffins with the dashes of Raspberry & White Chocolate rippled through – perfection!
For the muffin mixture, it’s ridiculously easy to make. You only need a small whisk, a spatula, and a bowl to make the muffin mix – and you definitely do not need to use an electric mixer. In fact, I would recommend not to, so you don’t over mix the mixture!
I use sunflower oil in the recipe, because it has a lovely delicate flavour – it’s light, and is perfect for baking. However, you can use vegetable oil instead. Generally, I wouldn’t recommend using olive oil as that has a much stronger taste and could make the muffins taste oily.
I use whole milk in the recipe because you really should use full-fat ingredients for baking. It’s the science behind it – as well as it makes the bake better. You don’t want the mixture to split, and you want a tasty muffin – so please use whole milk if you can!
I use self-raising flour because it’s easier – but you can use plain flour if you need to. The general rule when substituting plain flour for self-raising is to mix two teaspoons of baking powder per 150g of plain flour. Whisk the baking powder into the flour well, before using the flour in a recipe!
I use caster sugar in these muffins – but this can change to a light brown sugar for example, or golden caster sugar if you want! I generally think basic white caster sugar is the best because you want the flavour to be quite delicate for these, but that is up to you!
The vanilla extract is entirely optional in the muffins, I just adore the flavouring. I tend to only use Nielsen Massey vanilla because it’s the best vanilla in the world. Whether it’s their standard vanilla extract, or vanilla bean paste, or even a vanilla pod! However, you can leave it out if you don’t have access to any!
I use the tulip style muffin cases for these, as they scream classic muffin. You can, of course, use larger cupcake cases – but I adore muffin cases sometimes. I bought my muffin cases from iced jems because the pack size is a lot larger than what you get in the supermarket, so it’s better valued!
I hope you love these as much as I do! Enjoy! X
White Chocolate & Raspberry Muffins!
Ingredients
Muffins
- 160 ml Sunflower Oil
- 150 ml Whole Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 300 g Self Raising Flour
- 200 g Caster Sugar
- 150 g White Chocolate Chips (Or chopped chocolate)
- 150 g Raspberries
Optional Decoration
- 75 g White Chocolate (melted)
- Freeze Dried Raspberries
Instructions
- Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases
- Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
- Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
- Add in the white chocolate chips and the raspberries and fold through.
- Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes!
- Leave to cool fully in the tin, or on a wire rack.
- Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries!
Notes
- These will last for three days once baked, but are best on the day of baking.
- I use these muffin cases for these muffins!
- And I recommend this pack of freeze dried raspberries!
- You can swap the sunflower oil for vegetable oil!
- You can use any flavour chocolate chip.
- You can use fresh of frozen raspberries - or a different berry altogether!
ENJOY!
Find my other Traybake Recipes on my Recipes Page!
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J x
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Can these muffins be frozen? Since raspberries can be very juicy (especially when they defrost) I don’t want to risk my muffins becoming soggy with fruit juice after they thaw.
This is a great recipe, but it would be even better if I could bake some in advance to store away for a later date.
Yes absolutely – they can be frozen for up to 3 months! Enjoy! x
Can I substitute self raising flour for gluten free flour? Would i need to add anything extra?
Could I change the raspberry and white chocolate for blueberry
Hi,
I would like to make a gluten free and dairy free version of this muffin for a friend. Would it be ok to replace with gluten free flour and soya milk? Or what milk would be the best substitute? Thanks
I made these today and used GF flour plus 1tsp Xanthan gum and used 50/50 Alpro Greek yogurt and soya milk (as thought soy would be too thin) and they turned out lovely 😊
Hi could I make this a chocolate version by replacing some of the flour with cocoa powder ?
Yes you can! Replace 50g flour with cocoa powder. Enjoy! x
I made these the other day, I put them in a box and they looked amazing in the box, our friends thought I bought them . They were impressed that I made them and they tasted amazing . Instead of taking chocolates I bake these and take them when I visit friends and family.
This recipe is lovely! I love a good muffin recipe and this was so light and the sweetness from the raspberries adds so nicely to the flavour.
Ahh thank you so much!! I am so happy you enjoyed them as much as I do xx
These were delicious, I loved the raspberry and white choc combo!
Can I use this method and add blueberries instead and omit the chocolate?
Hiya, yes it is worth a go!xx
Hi Jane, this is a fantastic recipe! I used it to make milk chocolate chip muffins, and made 2 batches in 1 day as everyone loved them. However, I feel there is quite a bit of oil, I used the rice at the bottom of the muffin cases, but still feels quite greasy around the edges. Is there any way that we can achieve the same taste with less oil? Thanks!
Hey!! You can try reducing the oil in the recipe to see if it helps you, but the oil can also come from the white chocolate xx
These are the best muffins I’ve ever made! So quick and easy. My two year old helped and they are so moist and delicious! I was worried they would overflow the cases using just 12 as they looked quite full so I made 14 but should have trusted the 12 cases as a few looked more like cupcakes so next time I’ll stick to 12
Wow these are absolutely amazing.
My Daughter wants me to make this as one big cake for her birthday.
If I bake in a round tin what number electric oven will I need, and how long will they take.
Best wishes Shirley
Honestly I have no idea I am afraid – I have never made this as one cake.
Did this work as a cake? As I want to try itx
Hello Jane, firstly your recipes are amazing and I can’t stop baking, the only question I have is when I bake muffins or cakes to the recommended times the middle is always slightly wet, do I leave it because it carry’s on cooking or bake for a further say 5 mins. Thank you in advance
That means it needs longer as it’s still slightly raw!
Made these muffins recently and they’re so good!!
I was wondering if this recipe could be converted to make a cake?
If so which size cake tins would be okay for it?
I’m afraid I haven’t tried this as a cake x
Hi Jane can the muffin batter be made the night before baking and kept in the fridge? Thanks
I wouldn’t recommend it really – it’s always best to make something fresh (luckily this mix doesn’t take long to make) as the chemical reaction starts and can make them go funny if the mixture is left to sit x
Hi Jane, I’ve made these before and they were amazing! Gone within minutes haha, just a quick question, I’d like to make these for breakfast on Christmas Day but I’d like to prep them the night before, could the muffin batter be left in the fridge overnight, or would you not recommend doing that?
I wouldn’t recommend it really – it’s always best to make something fresh (luckily this mix doesn’t take long to make) as the chemical reaction starts and can make them go funny if the mixture is left to sit x
These muffins were AMAZING! The first recipe I baked from your blog and the whole family loved them. The muffins were so flavourful and moist! Thanks for the recipe!