These scrumptious White Chocolate and Raspberry Muffins are incredibly fluffy and soft with a generous amount of creamy white chocolate chips and sweet vibrant raspberries. Fabulous to serve for morning tea and to pop into school and work lunchboxes. These bake in 25 minutes and are delicious when they're served warm!
A heavenly batch of muffins with raspberries and white chocolate is a recipe you need in your collection. They have a tender crumb with a golden top. I love to make a batch of these when fresh raspberries are in season as they make a great sweet treat or afternoon tea. You can also use frozen raspberries to enjoy these all year round.
With the new year already here and work and school returning this month, a recipe such as these raspberry white chocolate muffins will be great to keep on hand to use in lunchboxes and to take on the go with you.
A few of my other favorite quick muffin recipes include these delicious Easy Blueberry Muffins and White Chocolate Chunk Apple muffins.
Also, try these One Bowl Chocolate Chip Apple Muffins which is a reader's favorite recipe.
Table of Contents
🍫 Why You Will Love This Recipe
- A soft and fluffy crumb makes each mouthful enjoyable and satisfying.
- Creamy white chocolate chips and bursting fresh raspberries will light up your tastebuds.
- A simple method with a 25 minute bake time.
📋 Ingredient Notes
Melted butter: I recommend you melt your butter first and set it aside whilst you gather your remaining ingredients. This allows time for the butter to cool slightly so it won’t be too hard once it’s ready to be mixed through the batter.
White chocolate chips: These are added along with the dry ingredients. This avoids having to fold them through at the end and over-mixing the batter.
Milk, eggs, and Greek yogurt: These ingredients must be at room temperature before adding them into your mixing bowl. This ensures they’ll blend in seamlessly, creating a smooth muffin batter.
Raspberries: You can use either fresh or frozen raspberries for this recipe. I used fresh as they’re currently in season! If you choose to use frozen raspberries, don’t thaw them before adding them to the batter.
🥣 Step By Step Instructions
1) Preheat oven to 220ºC (428ºF) fan-forced. Line a regular size 12-hole muffin pan with muffin liners. Set aside. Melt butter and set aside to cool slightly.
2) In a large mixing bowl, add flour, baking powder, baking soda, salt, and white chocolate chips. Whisk until well combined.
3) In a separate small mixing bowl, add melted butter, milk, eggs, sugar, yogurt, and vanilla. Whisk until well combined and eggs are beaten through.
4) Pour liquid mixture into dry and gently fold and mix until incorporated. Ensuring not to over-mix, just until it’s combined and no pockets of flour remain.
5) Add raspberries and fold until combined and distributed through the batter. Ensuring not to over-mix.
6) Scoop the batter into the muffin liners, filling them up to the top. Makes 12-14 muffins.
7) Bake for 5 minutes at 220ºC (428ºF).
8) After the 5 minutes, reduce oven temperature to 180ºC (356ºF) and bake for a further 15-20 minutes until a toothpick inserted into the middle comes out clean.
9) Served warm or cool down and enjoy!
💭 Tips for the best white chocolate and raspberry muffins
- I recommend using paper muffin cases instead of greasing the muffin tray. As they have fruit and chocolate which can stick to the tray.
- Baking the muffins at 220ºC (428ºF) for the first 5 minutes allows them to rise faster, creating a taller muffin.
- Melting the butter first allows time for it to cool down slightly whilst you gather and measure out the remaining ingredients.
- Bring the milk, eggs, and yogurt to room temperature before adding them to your recipe. Do this by measuring each quantity and sitting them on your kitchen bench for 30 minutes before making the recipe.
- Adding the white chocolate chips to the dry flour mixture is a great alternative to adding them at the end, which can cause you to over-mix the batter, resulting in dense muffins.
- You can use fresh or frozen raspberries in these muffins, I chose to use fresh.
- Store in an airtight container, in a dry dark pantry at room temperature, for 3-4 days.
- Freeze in an airtight container or individually wrapped in plastic wrap, then placed in an airtight container and frozen for up to 3 months.
- Thaw at room temperature overnight and warm back up in a low oven or microwave before serving.
💬 FAQ's
You certainly can! I’d recommend roughly chopping a measurement of 180g white chocolate block into small chunks, leaving some larger chunks if desired.
Yes! You can use either fresh or frozen raspberries in these muffins. I used fresh as they’re in season and frozen when they’re not in season. If you choose to use frozen raspberries, you don’t have to thaw them before adding them to the batter.
This particular muffin recipe uses both raspberries and white chocolate, which are wet in the muffins after baking. They will be sticky and can stick to the insides of the muffin tray, therefore I recommend you use muffin liners so you can easily remove them from the tray.
🥄 Related Recipes
Recipe Card
White Chocolate and Raspberry Muffins
Ingredients
- 100 g unsalted butter, melted & cooled
- 2 ½ cups plain all-purpose flour scooped & leveled
- 3 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 cup white chocolate chips
- 1 cup milk, at room temperature
- 2 large eggs room temperature (each weighing approx. 55g-60g in shell)
- ¾ cup golden or white granulated sugar
- ⅓ cup plain Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
Instructions
- Preheat oven to 220ºC (428ºF) fan-forced. Line a regular size 12-hole muffin pan with muffin liners. Set aside.
- Melt butter and set aside to cool slightly.
- In a large mixing bowl, add flour, baking powder, baking soda, salt, and white chocolate chips. Whisk until well combined.
- In a separate small mixing bowl, add melted butter, milk, eggs, sugar, yogurt, and vanilla. Whisk until well combined and eggs are beaten through.
- Pour liquid mixture into dry and gently fold and mix until incorporated. Ensuring not to over-mix, just until it’s combined and no pockets of flour remain.
- Add raspberries and fold until combined and distributed through the batter. Ensuring not to over-mix.
- Scoop the batter into the muffin liners, filling them up to the top. Makes 12-14 muffins.
- Bake for 5 minutes at 220ºC (428ºF).
- After the 5 minutes, reduce oven temperature to 180ºC (356ºF) and bake for a further 15-20 minutes until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow muffins to cool in pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Served warm or cool down and enjoy!
Did you make this recipe? Let me know!