Skip to Content

Raspberry and White Chocolate Muffins

A delicious flavour combination in muffin form: Raspberry and White Choc Chip Muffins.
Jump to Recipe

or scroll for handy tips and a little nostalgia.

raspberry 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.

raspberry muffins white choc

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.

raspberry white choc muffin ingredients

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.

raspberry white chocolate muffins method

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:

Q. Do you have other raspberry recipes?

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

raspberry white chocolate muffins

Raspberry and White Chocolate Muffins

A delicious flavour combination in muffin form: Raspberry and White Choc Chip Muffins.
4.80 from 10 votes
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.

Notes

TIP:
Be careful not to over-stir as this will ruin the texture if your muffins!
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.

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




This site uses Akismet to reduce spam. Learn how your comment data is processed.

kate

Saturday 19th of August 2023

Hi, thanks for sharing this recipe, lovely tasting muffin, why dont mine brown or having delicious finish like yours, they look underdone but nevertheless agree best recipe ever. thank you

Libby Hakim

Saturday 19th of August 2023

Hi Kate. Thanks so much for your rating and feedback. My suggestions would be to notch your oven temp up a little next time (esp the first higher temp before you reduce the temp) and also make sure you're not over-mixing the batter. You want to mix gently until it's just combined, don't keep stirring. Thanks again and happy cooking!

Nicole

Sunday 24th of July 2022

This is amazing!! I’m sugar conscious, so I did a 1/3 of a cup of caster and added vanilla essence instead of the 3/4 of caster sugar.

Libby Hakim

Monday 25th of July 2022

Wonderful! Glad the recipe worked out well with less sugar. Thanks for letting me know. Enjoy! :)

Kristen Czerkiewicz

Sunday 3rd of April 2022

Best muffin recipe I have. Awesome

Libby Hakim

Monday 4th of April 2022

Awesome! I love this one too. Thanks for leaving a rating and review, Kristen. Much appreciated :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.