Raspberry and White Chocolate Muffins, super fluffy , moist and light, made with a few simple ingredients in under 30 minutes from scratch. These muffins are very easy to make, and failproof too.
It's berry season, finally! When in season, berries are my absolute favourite fruit. They are naturally sweet, juicy, full of vibrant colours and heavenly delicious. We tend to eat loads on their own, but added in all sorts of desserts are fantastic too.
Muffins are my to-bake sweet treat when I feel peckish, or I want to spoil my little girls with an well-deserved afterschool snack. They are ready from scratch in well under 30 minutes and are super simple to make.
Bonus point, you can add absolutely anything you have around, from fresh to canned or dried fruit, all sorts of veggies, chocolate, and the list is endless.
The raspberry and white chocolate muffins are so good! The combo works amazingly well in various desserts, and it's guaranteed to go down a treat with everyone.
- self-raising flour - it helps achieve a fluffy texture
- baking powder - use it even if you add self-raising flour, as it helps the muffins rise
- eggs - make sure they are at room temperature
- sugar - I used granulated sugar, but caster sugar is also ok
- milk - full-fat milk is the best, skimmed or semi-skimmed are not creamy enough, resulting in the wrong texture
- vegetable oil - l prefer an odourless oil for bakes, rather than olive oil
- vanilla extract - it can be optional, but it adds a nice flavour
- raspberries - fresh, ripe and sweet
- white chocolate chips - or a white chocolate bar cut into pieces
This recipe can't be any easier, I have made these raspberry white chocolate muffins several times, and the recipe works amazingly well every single time.
You can throw in some blueberries too, and you have the perfect muffins for your 4th of July celebrations, with a fabulous white, blue and red dessert.
Or, use a combo of white, milk and dark chocolate chips, or a combo of berries, as long as the amounts of ingredients used are not altered, the end product will be the same great dessert.
White chocolate chips can be replaced with milk or dark chocolate chips too, or a combo or the 3.
Step-by-step photos and instructions
This recipe is adapted from my Quick and Easy Blueberry Muffins. It can be easily tweaked to cater to all tastes and lifestyles, and they are super fluffy and light
- In a large bowl, sift the flour and add the sugar (see photo 1)
2. in a separate bowl, beat the eggs until frothy, add the milk, oil, vanilla extract and baking powder ( see photos 2 & 3)
3. mix the wet ingredients with the dry ones, add the chocolate chips and raspberries, and use a spatula to gently incorporate everything (see photo 6)
4. grease and flour a 12-hole muffin tray, divide the batter evenly, and bake in the preheated oven at 180 degrees Celsius (390 Fahrenheit) for 20 minutes until golden and firm to touch
l5. eave to cool completely
Make sure you keep an eye on the oven, I find that because of the white chocolate chips used, the muffins brown a lot quicker than other muffins made without white chocolate.
If you use frozen raspberries, make sure you thaw them beforehand, otherwise the batter will be too watery, resulting in soggy muffins.
If the ratio wet ingredients to dry ingredients is not right, the muffins will not rise well, resulting in dry and hard muffins. Also, make sure you use self-raising flour and baking powder for a moist texture.
If the muffins are baked at a too high temperature, the white chocolate will burn quickly. I find that the best temperature for muffins is 180 degrees Celsius (350 Fahrenheit).
No, muffins last well at room temperature if they are stored well in an air-tight container.
Other muffin recipes
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Raspberry and White Chocolate Muffins
- 285 g self-raising flour
- 1 teaspoon baking powder
- 2 eggs
- 100 g sugar
- 250 ml milk
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 100 g raspberries
- 100 g white chocolate chips
- Preheat the oven to180 degrees Celsius (350 Fahrenheit).
- Sift the flour into a large bowl, add the baking powder and sugar.
- In a separate bowl, beat the eggs until frothy, add the milk, vanilla extract and oil.
- Combine the wet ingredients with the dry ingredients.
- Add the raspberries and white chocolate chips, and use a spatula to gently incorporate them into the batter.
- Grease and flour a 12-hole muffin tray, and divide the batter evenly.
- Bake for 20 minutes or until golden and firm to touch.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- Make sure you keep an eye on the oven, I find that because of the white chocolate chips used, the muffins brown a lot quicker than other muffins made without white chocolate.
- If you use frozen raspberries, make sure you thaw them beforehand, otherwise the batter will be too watery, resulting in soggy muffins.