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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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!!😍
These are so delicious! They didn’t last long, everyone loved them & so easy when following your Youtube step by step video.
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! 🙂
Im going to attempt these tomorrow fingers crossed.wanted to ask can you use olive oil?
I don’t generally use olive oil in baking as it has a stronger flavour, but if you want to give it a go!
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
Because I much preferred using the oil!
These are amazing would it work if I did strawberry’s and milk chocolate? Thank you x
Thank you! I haven’t tried I’m afraid so I’m not too sure, but I don’t see why not! x
So so good! Tasted amazingly moist – I only had frozen raspberries in and they worked a treat 👌🏽
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
Do they freeze on?
Yep!
Can these be made as Cupcakes? Your recipes are always lovely.
Yeah of course! Just bake into cupcake cases, or keep in Muffin cases and then decorate how you like! X
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…..❤️❤️❤️❤️
Love love ❤❤❤
Thank youuu! 🙂 x
Reblogged this on PostDot.
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!
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
i want to make these right now!!!
Awwh haha please do!!
These look delicious ?
Thank you!! ☺️
Delicious! I wanted to make these dairy free so I soured some almond milk (150ml + 2 TSP of lemon juice) and they’ve turned out lovely!