Raspberry and White Chocolate Muffins


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


  1. Pre-heat oven to 200ºC (400ºF). Line a 12-hole muffin pan with muffin liners. Set aside. 
  2. Remove 2 tablespoons of the flour and set aside. 
  3. In a large mixing bowl, add remaining flour, baking powder, baking soda and sugar. Whisk until well combined. 
  4. In a separate mixing bowl, add eggs, melted and cooled butter, milk and yoghurt. Whisk until well combined. 
  5. In another small bowl, add raspberries and sprinkle over the 2 tablespoons flour you removed earlier. Mix to lightly coat the raspberries. 
  6. 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. 
  7. 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. 
  8. Evenly divide batter into muffin liners, filling each approx. 3/4 of the way full. 
  9. Press a few fresh raspberries into each muffin if desired. 
  10. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean and the tops spring back when lightly pressed. 
  11. Remove and cool in pan for 2 minutes. 
  12. Transfer to a wire rack to cool completely. 
  13. Serve and enjoy!


Store in an airtight container, in the pantry, for 3-4 days.