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raspberry white chocolate muffins
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4.75 from 8 votes

Raspberry and White Chocolate Muffins

A delicious flavour combination in muffin form: Raspberry and White Choc Chip Muffins.
Prep Time15 mins
Cook Time19 mins
Total Time34 mins
Course: Dessert
Cuisine: Australian
Keyword: raspberry and white chocolate muffins
Servings: 18 small muffins
Calories: 233kcal


  • 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


  • 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.


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