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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!

Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
Print Pin Rate
Category: Cake
Type: Muffins
Keyword: Raspberry, White Chocolate
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 2 hours
Total Time: 2 hours 40 minutes
Servings: 12 Muffins
Author: Jane's Patisserie



  • 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


  • 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!



Find my other Traybake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Kim on April 6, 2024 at 11:02 am

    Can I use olive oil instead of sunflower or vegetable oil?

    • Jane's Patisserie on April 11, 2024 at 12:13 pm

      I wouldn’t recommend this as olive oil has quite a strong flavour x

  2. Michelle on March 23, 2024 at 3:26 am

    5 stars
    These raspberry and white chocolate muffins are the BEST EVER!!! Ive tried so many different recipes but this one takes the ‘muffin!’ Lol pun intended. So easy, quick and bakes perfect every time! Thank you for sharing xx

  3. H on February 23, 2024 at 11:04 am

    Hi, I’m looking to make 6 of these rather than 12. Do I just cut the recipe by 50%?

  4. Lauren on January 29, 2024 at 6:36 pm

    5 stars
    I made these from your recipe book but always come to the recipe blog page for hints and tips. These were amazing, my favourite flavours, and I cannot believe how quick and easy they are to make, barely any time or effort involved! Thank you!

  5. Lisa edgecumbe on May 30, 2023 at 11:26 am

    Hi can I substitute the raspberrys for strawberrys x

  6. Marianne on May 21, 2023 at 11:44 am

    5 stars
    Hi Jane, this recipe is amazing. I’m about to make it again but I’ve just realised I don’t have sunflower oil, can I substitute it with butter? Thanks so much xx

    • Jane's Patisserie on May 22, 2023 at 11:01 am

      Hey! These are best with oil – you can use vegetable oil though!

  7. Shawna on April 14, 2023 at 6:36 pm

    5 stars
    I’m an avid baker and I love making grand and technical desserts, but sometimes I just want something easy and quick for something sweet. This seriously blew me away! Absolutely amazing and so simple. I added in a half tsp of almond extract and some flaked almonds on top and they’re so delicious. Bakery quality for sure! Will definitely make these again!

  8. M on March 6, 2023 at 11:27 am

    5 stars
    Thanks for recipe! Can I use freeze dried raspberries in this recipe instead of frozen or fresh? If so how much?

    • Jane's Patisserie on March 6, 2023 at 11:31 am

      Hiya! Absolutely you can, 20g should be fine! Hope this helps! x

  9. Ian on January 31, 2023 at 8:42 pm

    5 stars
    Thanks for the great recipe, they came out lovely (as have all of your recipes that I’ve tried).
    I used fresh raspberries gently pulled apart and floured, no sinking.
    I used chopped up Caramilk chocolate which worked well
    Also had some leftover ermine frosting the fridge, so a dollop of that and a sprinkle of freeze dried raspberries to finish – booootiful
    Thanks again🥰

  10. Roobina on December 24, 2022 at 10:23 am

    Hi Jane, I absolutely love these muffins but wanted to make them as mini muffins. Would you be able to advise on baking temperature and time please?

  11. Robbie King on July 21, 2022 at 6:55 pm

    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.

    • Jane's Patisserie on July 25, 2022 at 11:44 am

      Yes absolutely – they can be frozen for up to 3 months! Enjoy! x

  12. Kat on February 19, 2022 at 8:55 am

    Can I substitute self raising flour for gluten free flour? Would i need to add anything extra?

    • Jess on July 15, 2022 at 8:31 pm

      Could I change the raspberry and white chocolate for blueberry

  13. Charlotte on January 18, 2022 at 5:00 pm

    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

    • Lynette on January 21, 2022 at 11:07 pm

      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 😊

  14. Kate on December 27, 2021 at 11:58 am

    Hi could I make this a chocolate version by replacing some of the flour with cocoa powder ?

    • Jane's Patisserie on December 30, 2021 at 1:01 pm

      Yes you can! Replace 50g flour with cocoa powder. Enjoy! x

  15. Shinda Kular on November 10, 2021 at 10:54 pm

    5 stars
    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.

  16. Debbie on June 9, 2021 at 12:22 am

    5 stars
    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.

    • Jane's Patisserie on June 10, 2021 at 11:19 am

      Ahh thank you so much!! I am so happy you enjoyed them as much as I do xx

  17. Reena on May 7, 2021 at 11:58 am

    5 stars
    These were delicious, I loved the raspberry and white choc combo!
    Can I use this method and add blueberries instead and omit the chocolate?

    • Jane's Patisserie on May 8, 2021 at 2:53 pm

      Hiya, yes it is worth a go!xx

  18. Anisha on April 7, 2021 at 9:33 pm

    4 stars
    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!

    • Jane's Patisserie on April 9, 2021 at 11:42 am

      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

  19. Charlotte Bracewell on March 18, 2021 at 12:59 pm

    5 stars
    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

  20. Shirley White on March 14, 2021 at 7:57 pm

    5 stars
    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

    • Jane's Patisserie on March 14, 2021 at 9:22 pm

      Honestly I have no idea I am afraid – I have never made this as one cake.

  21. Lena costa on January 27, 2021 at 12:16 pm

    5 stars
    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

    • Jane's Patisserie on January 27, 2021 at 7:50 pm

      That means it needs longer as it’s still slightly raw!

  22. Karagh Bye on January 20, 2021 at 1:57 pm

    5 stars
    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?

    • Jane's Patisserie on January 21, 2021 at 12:05 pm

      I’m afraid I haven’t tried this as a cake x

  23. Rose on December 17, 2020 at 8:15 pm

    Hi Jane can the muffin batter be made the night before baking and kept in the fridge? Thanks

    • Jane's Patisserie on December 17, 2020 at 8:20 pm

      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

  24. Rose on December 17, 2020 at 8:18 am

    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?

    • Jane's Patisserie on December 17, 2020 at 6:30 pm

      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

  25. Aishwarya on December 8, 2020 at 9:26 am

    5 stars
    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!

  26. Alice on October 18, 2020 at 7:33 pm

    5 stars
    Hi Jane,
    Just want to say I’ve never made muffins before but oh my gosh these were incredible! So soft and moist, but still held their shape, also, can they be kept at room temperature or would they have to go in the fridge? Thankyou x

    • Jane's Patisserie on October 18, 2020 at 8:34 pm

      Room temperature is absolutely fine – and I’m so glad you liked them!!

  27. Shane on October 2, 2020 at 8:10 am

    I made these yesterday. The flavour was lovely but they didn’t hold their shape as well as I’d like. They were moist but seemed to crumble when you got into them.
    Any advice on where I went wrong? I’m thinking I measured the oil slightly wrong maybe and put too much in? Or would they need longer in the oven?

    • Jane's Patisserie on October 2, 2020 at 12:13 pm

      It could be a few things – muffins typically can be more crumbly than a cupcake for example, especially with the fruit – but it may just have needed a bit longer baking! x

  28. RUB on September 15, 2020 at 10:24 am

    Hi Jane
    If I where to just make the white choc chip muffins without the raspberries, what changes do I need to make?

  29. Charlotte Jennings on September 3, 2020 at 8:21 am

    Hi there I’d like to try this recipe but I’d like to make them vegan! Do you have any ideas how it could be adapted? I guess I just need to swap the egg for something – maybe banana!? The rest I can use dairy free. Thank you 😊

    • Jane's Patisserie on September 3, 2020 at 9:16 am

      I reckon either mashed banana, or flax seed maybe! X

    • Charlotte Jennings on September 5, 2020 at 8:17 am

      Thank you! I used flax seed + mashed banana and soya milk to make vegan one. They were delicious!!

  30. Deepti on August 27, 2020 at 2:13 pm

    5 stars
    Tried this recipe for the first time, & they were absolutely delicious, especially when eaten still slightly warm out of the oven. Definitely a hit with me & my family. X

  31. Samuel Noble on August 5, 2020 at 4:06 pm

    If I made these with butter would I have to melt the butter first?

    • Jane's Patisserie on August 5, 2020 at 4:19 pm

      I really would recommend sticking to the oil – quantities can vary when using butter in place of oil and it isn’t usually a straight switch!

  32. Melanie Charge on July 22, 2020 at 9:42 pm

    Made this but once i added the sugar and flour it literally took up all the egg,milk and oil and seemed dry is this this right ??
    Have used so many of your recipes and they are just devine xxx

    • Jane's Patisserie on July 23, 2020 at 10:05 am

      Watch my YouTube video for these and see how I do it as it may show what’s different when you made it! x

    • Lesley Hotchkin on February 24, 2022 at 11:03 pm

      If I use frozen raspberries do I put them in the mixture frozen or defrost them first?

    • Jane's Patisserie on February 28, 2022 at 4:27 pm

      Hiya! Frozen is fine! Enjoy! x

  33. Aarti on June 29, 2020 at 1:31 am

    5 stars
    Love this recipe, turned out amazing.
    Thank you!

  34. Natalie on June 10, 2020 at 10:56 pm

    I’ve completely forgot to buy oil to make these muffins, could I substitute with butter instead? Would it also be the same quantity? Thank you!

    • Jane's Patisserie on June 11, 2020 at 11:48 am

      I’m afraid I haven’t tried these with butter yet – but typically for using oil in place of butter you would use 100g butter/75ml oil – you may want to increase it! x

  35. Lola on May 21, 2020 at 4:29 pm

    Hi Jane!
    Hope you’re doing well x
    Can I use oat milk instead of whole milk?

    • Jane's Patisserie on May 22, 2020 at 8:10 pm

      I’m afraid I’ve never tried these with a dairy free milk – but I don’t see why not?! x

  36. Janine on May 20, 2020 at 10:18 am

    5 stars
    I tried this recipe as I love white chocolate and raspberry! I swapped the normal flour for gluten free flour and it worked perfectly! As gluten free is something I’m trying out at the moment. Let’s just say all 12 only lasted 3 days 😁. The children practically begged me for one each day. Another one of your fantastic recipes Jane, thank you!

    • Jane's Patisserie on May 20, 2020 at 1:12 pm

      Ahh that’s amazing! I’m so glad! x

  37. Koo on May 17, 2020 at 4:24 pm

    5 stars
    Gobsmacked by just how delicious these tasted and how visually appealing they looked. Coated my raspberry’s in flour and they were perfectly distributed throughout. Fool proof easy recipe – I can’t wait to try more of your baking recipes now!

  38. Kirsty on May 12, 2020 at 1:54 pm

    Do the muffin cases go oily at the bottom? I made them and they went oily.

    • Jane's Patisserie on May 12, 2020 at 4:29 pm

      There’s a number of reasons stuff can go oily – but they don’t personally for me! One good tip is to put some uncooked rice underneath the muffin cases (straight into the tray) and it can often soak it up!

  39. Pam on May 11, 2020 at 7:33 pm

    5 stars
    I have tried so many different muffin recipes and these are, without a doubt, the very best. They taste amazing. So quick and easy to make too as long as you don’t overmix them. It’s tempting to keep stirring but don’t! Watch the video if you’re unsure. I made them in cupcake cases as I don’t have a muffin tray and got 18 out of the batter! My husband stated they were the “best muffins he’s ever had in his life” and he is a very fussy man who isn’t generally a huge cake fan (not quite sure what I’m doing with him tbh) . Looking forward to trying more of your recipes x

  40. Becca on May 11, 2020 at 11:15 am

    5 stars
    I’m not much of a baker but I made these muffins last week and I was surprised at just how well they turned out! Everyone who tried them said they were amazing! Your recipe was so simple to follow, thank you!

  41. Rebecca Slade on May 5, 2020 at 3:02 pm

    5 stars
    Absolutely delicious!! Really recommend and honestly really tasty with full flavour. Really easy and simple to make – straightforward instructions! Make sure to make these soon!!😍

  42. Val Spittlehouse on May 4, 2020 at 7:42 am

    5 stars
    These are so delicious! They didn’t last long, everyone loved them & so easy when following your Youtube step by step video.

  43. Laura Wise on May 3, 2020 at 8:03 pm

    5 stars
    I made these today and they are absolutely delicious and very easy to make as your recipes are very easy to follow. Thank you for keeping us sane with baking through Lockdown! 🙂

  44. Amreen Liaqat on January 17, 2020 at 8:45 pm

    Im going to attempt these tomorrow fingers crossed.wanted to ask can you use olive oil?

    • Jane's Patisserie on January 18, 2020 at 9:45 am

      I don’t generally use olive oil in baking as it has a stronger flavour, but if you want to give it a go!

  45. Louise on November 23, 2019 at 9:44 pm

    Can I use butter instead? Not a fan of oil in muffins – is there any reason you chose it? I love your baking so trust you but am curious!! c

    • Jane's Patisserie on November 24, 2019 at 9:06 am

      Because I much preferred using the oil!

  46. Jess on September 24, 2019 at 3:37 pm

    These are amazing would it work if I did strawberry’s and milk chocolate? Thank you x

    • Jane's Patisserie on September 24, 2019 at 7:33 pm

      Thank you! I haven’t tried I’m afraid so I’m not too sure, but I don’t see why not! x

  47. Arusa Jaan on August 9, 2019 at 8:26 pm

    So so good! Tasted amazingly moist – I only had frozen raspberries in and they worked a treat 👌🏽

  48. Naomi on April 28, 2019 at 8:58 pm

    Hi Jane
    I’d like to try these but for some weird reason sunflower oil upsets my belly would using vegtable oil work the same. Thank you Naomi
    P.S. love your recipes

  49. […] and I was desperate to bake with them. After a quick internet search I decided on two recipes- white chocolate and raspberry muffins, and raspberry brownies. I followed the recipes exactly as they were, so just click on the links if […]

  50. Esther on May 21, 2018 at 7:16 am

    Do they freeze on?

  51. Naomi on March 5, 2018 at 3:58 pm

    Can these be made as Cupcakes? Your recipes are always lovely.

    • Jane's Patisserie on March 7, 2018 at 9:48 am

      Yeah of course! Just bake into cupcake cases, or keep in Muffin cases and then decorate how you like! X

  52. Annette on February 12, 2018 at 6:01 am

    Just tried these and they are AMAZINGLY AMAZING!!!!! All your recipes are so good…I’ve got to do vegan baking and I’m struggling to find good recipes wish you had a few…Thanks Jane…..❤️❤️❤️❤️

  53. stephysweetbakes on July 1, 2015 at 5:07 pm

    Love love ❤❤❤

  54. postdot on June 29, 2015 at 7:03 pm

    Reblogged this on PostDot.

    • Charlotte on May 17, 2020 at 10:22 am

      5 stars
      Hi Jane I made these the other day and they were amazing thanks 🙂 I was just wondering if there was a reason you used a different method for your blueberry muffins? Or can you use the above recipe for any fruit muffins? Thanks again!

    • Jane's Patisserie on May 17, 2020 at 12:45 pm

      So often my recipes are different as it shows different examples, people prefer different things and so on – and some recipes are definitely better for some fruits compared to others! You can switch things up if you like, but obviously I don’t test every muffin every way! x

  55. cookingforyourfamily on June 29, 2015 at 2:03 pm

    i want to make these right now!!!

  56. frances42015 on June 29, 2015 at 10:47 am

    These look delicious ?

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