Raspberry and White Chocolate Muffins Recipe

Raspberry and white chocolate muffin on cooling tray.

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4.73 from 11 votes

Raspberry and White Chocolate Muffins Recipe

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

Prep Time15

Cook Time19

Total Time34

Course: Dessert

Cuisine: Australian

Servings: small muffins

Calories: 233kcal

Author: Libby Hakim

Ingredients

2 ½ cups SR flour
¾ cup caster sugar
½ cup milk
½ cup greek or natural yoghurt (unsweetened)
¼ 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

Serving:

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

Storing:

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.

Freezing:

These muffins are also perfect for freezing and should last a few months in the freezer if you wrap them well.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tip:

Be careful not to over-stir the muffin mixture as this will ruin the texture of your muffins!

Nutrition