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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!

Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
5 from 9 votes
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

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

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

Nutrition Facts
White Chocolate & Raspberry Muffins!
Amount Per Serving
Calories 395 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 29mg1%
Potassium 120mg3%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 29g32%
Protein 5g10%
Vitamin A 43IU1%
Vitamin C 3mg4%
Calcium 61mg6%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Traybake Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

42 Comments

  • Samuel Noble
    August 5, 2020 at 4:06 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Melanie Charge
    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

    Reply
    • Jane's Patisserie
      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

  • Aarti
    June 29, 2020 at 1:31 am

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

    Reply
  • Natalie
    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!

    Reply
    • Jane's Patisserie
      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

  • Lola
    May 21, 2020 at 4:29 pm

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

    Reply
    • Jane's Patisserie
      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

  • Janine
    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!

    Reply
  • Koo
    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!

    Reply
  • Kirsty
    May 12, 2020 at 1:54 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Pam
    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

    Reply
  • Becca
    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!

    Reply
  • Rebecca Slade
    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!!😍

    Reply
  • Val Spittlehouse
    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.

    Reply
  • Laura Wise
    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! 🙂

    Reply
  • Amreen Liaqat
    January 17, 2020 at 8:45 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Louise
    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

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

      Because I much preferred using the oil!

  • Jess
    September 24, 2019 at 3:37 pm

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

    Reply
    • Jane's Patisserie
      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

  • Arusa Jaan
    August 9, 2019 at 8:26 pm

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

    Reply
  • Naomi
    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

    Reply
  • […] 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 […]

    Reply
  • Esther
    May 21, 2018 at 7:16 am

    Do they freeze on?

    Reply
  • Naomi
    March 5, 2018 at 3:58 pm

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

    Reply
    • Jane's Patisserie
      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

  • Annette
    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…..❤️❤️❤️❤️

    Reply
  • stephysweetbakes
    July 1, 2015 at 5:07 pm

    Love love ❤❤❤

    Reply
  • postdot
    June 29, 2015 at 7:03 pm

    Reblogged this on PostDot.

    Reply
    • Charlotte
      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
      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

  • cookingforyourfamily
    June 29, 2015 at 2:03 pm

    i want to make these right now!!!

    Reply
  • frances42015
    June 29, 2015 at 10:47 am

    These look delicious ?

    Reply

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