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Raspberry and White Chocolate Muffins

Whether it’s morning tea, a lunchbox treat or a cure for 3:30-itis, these sweet muffins packed with the fresh taste of raspberries and sweetness of white chocolate are always a good idea.

This Raspberry and White Chocolate Muffins Recipe is easy to follow and will deliver the type of muffins you just can’t buy at the store.

Fresh and flavourful, you just can’t beat homemade muffins and this flavour combination is always a winner.

raspberry muffins white choc

What you’ll need: Chocolate Raspberry Muffins

This recipe uses standard muffin/cupcake tins and you’ll need to line these tins with 18 patty cases.

You’ll then need to measure out these ingredients:

  • 2 1/2 cups SR flour
  • 3/4 cup caster sugar
  • 1/2 cup milk
  • 1/2 cup greek or natural yoghurt (unsweetened)
  • 1/4 cup vegetable oil
  • 90 grams butter (melted)
  • 2 eggs (beaten)
  • 2 cups raspberries (250 grams) (frozen or fresh)
  • 1 cup white choc chips

You can also prepare by pre-heating the oven to 220 degrees celsius (fan-forced).

Is frozen or fresh best when it comes to the raspberries?

Often, fresh is best but this recipe works perfectly well with frozen raspberries too.

The great thing about frozen raspberries is that they are an affordable option and available year round. And the “freezing process accentuates their sharp, fresh flavour, and they retain their seductive perfume.”

Frozen raspberries still retain all of the nutritional value and health benefits, too. They’re packed with antioxidants, which can help prevent a range of health conditions. Flavanoids and vitamins C and E, selenium, beta carotene, lutein, lycopene and zeaxanthim are all present in raspberries.

raspberry white choc muffin ingredients

Making Raspberry and White Chocolate Muffins

First, sift flour into large mixing bowl and then add the sugar and stir to combine.

Next, you simple add the remaining ingredients, apart from a handful each of the raspberries and white choc chips and stir gently to combine. Be careful not to over-stir as this will ruin the texture if your muffins.

Next, you spoon the mixture into the patty cases and sprinkle over some raspberry pieces and a few choc chips.

raspberry white chocolate muffins method

Pop the muffins into the pre-heated oven and then turn the temperature down by 30 degrees after 5 minutes, baking for another 14 minutes or until a metal skewer inserted into a muffin comes out clean.

Keep scrolling to find the detailed method below in the recipe card.

Enjoying your muffins

Raspberry and White Chocolate Muffins are so lovely straight from the oven! But you can keep enjoying them for a couple of days. I like to freshen mine in the air fryer for a few minutes before eating.

These muffins are also perfect for freezing and should last a few months in the freezer.

Once you’ve enjoyed these Raspberry White Chocolate Muffins, be sure to try these other flavours from the Cooking with Nana Ling kitchen:

raspberry white chocolate muffins

Raspberry and White Chocolate Muffins

A delicious flavour combination in muffin form: Raspberry and White Choc Chip Muffins.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: raspberry and white chocolate muffins
Prep Time: 15 minutes
Cook Time: 19 minutes
Total Time: 34 minutes
Servings: 18 small muffins
Calories: 233kcal

Ingredients

  • 2 1/2 cups SR flour
  • 3/4 cup caster sugar
  • 1/2 cup milk
  • 1/2 cup greek or natural yoghurt (unsweetened)
  • 1/4 cup vegetable oil
  • 90 grams butter (melted)
  • 2 eggs (beaten)
  • 2 cups raspberries (250 grams) (frozen or fresh)
  • 1 cup white choc chips

Instructions

  • Pre-heat oven to 220 degrees celsius (fan-forced).
  • Prepare cupcake tins by lining with (18) patty pans.
  • Sift flour into large mixing bowl. Add sugar and stir to combine.
  • Add remaining ingredients, apart from a handful each of raspberries and white choc chips (to decorate top of muffins), and stir gently to combine. Don't over-stir.
  • Spoon mixture into patty pans. Add a couple of pieces of raspberry and a few white choc chips to the top of each muffin.
  • Cook for 5 minutes before turning oven temperature down to 190 degrees celsius (fan-forced). Bake for a further 14 minutes (or until a metal skewer inserted into a muffin comes out clean).
  • Remove from oven and allow to cool for a few minutes before easing each muffin from the tin and placing on a cooling rack.

Nutrition

Calories: 233kcal | Carbohydrates: 30g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 57mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg
Recipe Rating




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