Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.
A sister recipe to my Blueberry White Chocolate Muffins, these Raspberry White Chocolate Muffins are effortlessly easy to prepare, take very little time to mix up, and have that unbeatable bakery-style taste!
Making use of the beautiful raspberries that are still in season for the remaining weeks of summer – I’m still lucky to be picking my own homegrown raspberries! Like my Raspberry Swirl Lemon Cheesecake Bars, you can still bake these muffins throughout the year. They’re not exclusive to just the summer, as frozen raspberries can also be used instead of fresh – but bear in mind that they might take longer to bake fully because the frozen fruit is wetter.
Just like the blueberry version, the raspberry version was well received by my taste testers too. They thoroughly enjoyed them (myself included), we managed to devour an entire batch in just about two days!
The creamy white chocolate and tangy bursts of fresh raspberry make for a sensational taste. This is a popular muffin flavour combination for a very good reason. You can add a touch of lemon zest to your batter for something different, or switch the white chocolate for dark/milk chocolate if you prefer to do that.
The muffins fill your kitchen with a delicious and enticing aroma.
Once baked, any further decoration is optional. I like to drizzle with some melted white chocolate, and top with a sprinkle of freeze-dried raspberries. That, for me, makes these muffins picture perfect, and adds even more flavour to the muffins!
These muffins have a lovely crisp, golden outside, but once you cut through and see the centre, the inside is incredibly moist and ultra soft. My not-so secret ingredient I always use in my muffin batter is yogurt. Plain, full-fat natural yogurt is the way to go! It really makes a difference.
Raspberry White Chocolate Muffins
Fluffy and moist muffins filled with tangy raspberry and creamy white chocolate. The perfect, easy recipe for breakfast, brunch, or an afternoon sweet treat.
Servings 12
- 100 g butter (salted or unsalted) or baking spread (I use Stork) at room temperature
- 140 g caster or granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 140 g natural yoghurt substitute with buttermilk or sour cream
- 2 tablespoons milk
- 250 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 150 g raspberries (fresh or frozen) if using frozen, don’t thaw
- 100 g white chocolate chips
Decoration:
- 50 g white chocolate melted
- freeze-dried raspberries
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Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
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In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
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Now add the eggs and beat to combine – don’t worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
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Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don’t need to do this with the raspberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you’re using salted butter).
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Add the dry ingredients to the wet ingredients and mix until just combined. Now add the raspberries and white chocolate chips and gently fold to combine – be careful not to over mix at this point.
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Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
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Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Decorate further with a drizzle of melted white chocolate, and a sprinkle of freeze-dried raspberries.Serve warm or at room temperature. The muffins will keep for up to 3 days.
Many more tasty muffin recipes below!
Blueberry White Chocolate Muffins
Magdalenas (Spanish Lemon Muffins)
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