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Raspberry White Chocolate Muffins

Indulge in these incredibly fluffy, delicate, and moist Raspberry White Chocolate Muffins. With a bake time of 25 minutes, you can enjoy warm muffins for a delicious morning or afternoon delight!
Course Snack
Cuisine American
Keyword muffins, raspberries, white chocolate
Prep Time 25 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 317kcal

Ingredients

  • 100 g unsalted butter, melted & cooled
  • 2 1/2 cups (375g) all-purpose flour, scooped & leveled
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt, or Kosher salt
  • 1 cup white chocolate chips
  • 1 cup whole milk, at room temperature
  • 2 large eggs, at room temperature (each weighing approx. 55g-60g in shell)
  • 3/4 cup granulated sugar, golden or white
  • 1/3 cup plain Greek yogurt, at room temperature
  • 1 tsp 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!

Notes

  • I recommend using paper muffin cases instead of greasing the muffin tray. As they have fruit and chocolate which can stick to the tray.
 
  • Bring the milk, eggs, and yogurt to room temperature before adding them to your recipe: So they can blend seamlessly into your muffin batter.
 
  • You can use fresh or frozen raspberries: If you use frozen raspberries, there is no need to thaw them first.
 
  • Store in an airtight container, at room temperature, for 3-4 days. Storing them in the fridge will dry them out.
 
  • Freeze muffins by allowing them to cool first. Then wrap each in plastic wrap or place them in an airtight container or zip-lock bags. Label with the date and freeze for up to 3 months.
 
  • Thaw muffins at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.

Nutrition

Calories: 317kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 238mg | Potassium: 234mg | Fiber: 1g | Sugar: 23g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 2mg