Raspberry and white chocolate muffins are one muffin combination that EVERYONE LOVES! Right? YES! These muffins are incredibly morish and delightful all in one. Bake them fresh because freshly baked muffins are irresistibly delicious and best served as a lovely afternoon tea.
My hot tip for this recipe: I explain this well in the recipes method but it’s best to lightly coat your raspberries in some flour before adding them into your batter. This will keep the raspberries from sinking to the bottom of the muffins during baking. It always prevents them from sogging the muffin batter.
I decided to keep the chocolate in these muffins to white chocolate and it’s magical when you taste it with the tart raspberries. This muffin recipe will be perfect your weekly snack!Print
Raspberry and White Chocolate Muffins! Melted chocolate throughout fluffy muffin batter paired with tart raspberries!
- 345g (2 1/4 cups) plain all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 70g (1/3 cup) caster sugar
- 2 large eggs, room temperature
- 70g (1/2 cup) salted butter, melted and cooled to room temperature
- 1 cup milk, room temperature
- 70g (1/4 cup) Greek yoghurt, room temperature
- 180g (1 1/2 cups) frozen raspberries + a small handful of fresh raspberries to top if desired
- 100g white baking chocolate, roughly chopped
- Pre-heat oven to 200ºC (400ºF). Line a 12-hole muffin pan with muffin liners. Set aside.
- Remove 2 tablespoons of the flour and set aside.
- In a large mixing bowl, add remaining flour, baking powder, baking soda and sugar. Whisk until well combined.
- In a separate mixing bowl, add eggs, melted and cooled butter, milk and yoghurt. Whisk until well combined.
- In another small bowl, add raspberries and sprinkle over the 2 tablespoons flour you removed earlier. Mix to lightly coat the raspberries.
- Pour wet mixture into dry and mix with a spatula until just combined, ensuring not to over-mix. It’s ok that theres still lumpy bits of flour.
- Add floured raspberries and chopped chocolate to the batter and fold lightly until everything is combined, ensuring not to over-mix as to prevent a tough end product.
- Evenly divide batter into muffin liners, filling each approx. 3/4 of the way full.
- Press a few fresh raspberries into each muffin if desired.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean and the tops spring back when lightly pressed.
- Remove and cool in pan for 2 minutes.
- Transfer to a wire rack to cool completely.
- Serve and enjoy!
Store in an airtight container, in the pantry, for 3-4 days.