Raspberry and White Chocolate Muffins

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.

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.

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

White chocolate has a sweet and creamy flavour that is well complemented by the tartness of fresh raspberries. The fruity flavour of the raspberries also adds a fresh and bright note to the richness of the white chocolate.

These muffins are also visually enticing, with the bright red color of raspberries set against the creamy white of the chocolate.

What you’ll need to make White Chocolate Raspberry Muffins

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

Ingredients for Raspberry and White Chocolate Muffins

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.

Keep reading as I run through some tips and the method, and you’ll then find the recipe card at the bottom of the post.

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 a more 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.

Making Raspberry and White Chocolate Muffins

Prepare by pre-heating the oven to 220 degrees celsius (fan-forced) and lining the tins with patty pans.

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

You then simply 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.

Pop the Raspberry and White Chocolate 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 Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins are so lovely straight from the oven!

Q. How long will Raspberry and White Chocolate Muffins keep?

You can keep enjoying them for a couple of days. Store them in an airtight container.

I like to freshen mine in the air fryer for a few minutes before eating.

Q. Can you freeze Raspberry and White Chocolate Muffins?

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

Q. Do you have other muffin recipes?

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

• Blueberry Muffins
• Banana Choc Chip Muffins
• Orange and Poppy Seed Muffins
• Savoury Muffins
• Lemon Muffins
• Chocolate Zucchini Muffins.

Q. Do you have other raspberry recipes?

Raspberries are also an ingredient in my Stewed Rhubarb and Chocolate Berry Cups recipes.