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!
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J x
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Soft, light, not too sweet, and super easy to make. The contrast of flavours is lovely. The whole family enjoyed them, even my husband who doesn’t like raspberry! I can’t get self raising flour in Italy so added a teaspoon of baking powder for every 100g of flour and they were perfect. I love this recipe so much I have written it down in my book of favourites.
Hi Jane, we absolutely love these muffins! If i want to make them into mini muffins, how long and at what temperature should i bake them?
always struggled to make muffins but really wanted to try these and OMG they didnt disappoint so easy to follow and the taste is just wow! So good infact that I made some more but with Strawberries and Chocolate Chips which again were outstanding
Stunning recipe. Loved how easy they were to make. I used blueberries instead of raspberries and I used a lemon infused olive oil for the oil. Oh my goodness. Sooooooooo good! The oil wasn’t too strong but it gave the muffins a lovely lemon note.
So you didn’t actually make these you made something different.
Not sure what I’m doing wrong but since I’ve made these, none of my trousers fit. Please advise.
In all seriousness, this is the first time I’ve made muffins. Normally I stick to cookies, brownies, sponge cakes, etc. I used slightly less oil because I only had Milkybar gold (which I know from making cookies can be a little oily), used skimmed milk because it’s all I had (may have helped offset the milkybar gold a little with the reduced fat content but let’s not get too technical), granulated sugar because I didn’t have caster and then used frozen raspberries bearing in mind your recipe notes about cooking them slightly longer to account for that. Oh, and I had large cupcake cakes rather than muffin cases but I still went for 12, they just overflowed a little (but remained separate in the tins). Even with those little adjustments they turned out perfectly, light and fluffy, not greasy, not “wet” even with the frozen raspberries, everyone has enjoyed them and I will make them again (once I get some muffin cases). I ended up baking them for about 38 minutes in the end, however I do normally have to add a couple minutes on to most recipes for my old gas oven. This was a very simple and easy to follow recipe and I look forward to trying out different fruit combos in future.
Stunning recipe. I used blueberries instead of raspberries and i used a lemon infused olive oil for the oil. Oh my goodness. Sooooooooo good!
Can I use olive oil instead of sunflower or vegetable oil?
I wouldn’t recommend this as olive oil has quite a strong flavour x
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
Hi, I’m looking to make 6 of these rather than 12. Do I just cut the recipe by 50%?
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!
Hi can I substitute the raspberrys for strawberrys x
Definitely worth a go!
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
Hey! These are best with oil – you can use vegetable oil though!
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!
Thanks for recipe! Can I use freeze dried raspberries in this recipe instead of frozen or fresh? If so how much?
Hiya! Absolutely you can, 20g should be fine! Hope this helps! x
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🥰
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?