Soft and moist White Chocolate and Raspberry Muffins made from scratch. You’ll love these high top, bakery-style muffins filled with juicy raspberries and chunks of white chocolate.
Big, beautiful, White Chocolate and Raspberry Muffins 💕
You’ll love these moist muffins with their enviable sky-high muffin tops and tender cake-like centre. Add a boatload of raspberries and plenty of sweet white chocolate, and you have one AMAZING treat.
Finally, a bakery-style muffin you can make at home.
I love a good muffin. Honestly, a fresh-out-of-the-oven muffin is one of the best things in life. And these sky-high White Chocolate and Raspberry Muffins are what dreams are made of.
They’re soft and sweet, with a super tender crumb, and that crispy muffin top is exactly what my perfect muffin looks like.
Tear open that golden brown muffin top and inside you’ll find a cake-like centre, filled with juicy raspberries and melty goodness from handcut pieces of white chocolate.
It took me a while to get this White Chocolate and Raspberry Muffin recipe just right. In fact, my freezer is now full of muffins. Luckily for me, frozen muffins taste almost as as good as fresh ones.
These muffins only use regular ingredients and are really easy to make. I chose to use oil as the main fat instead of butter in this recipe. While butter adds flavour in muffins, oil adds moisture and I wanted to make sure these muffins had a soft and tender crumb – nobody wants a dry muffin.
These White Chocolate and Raspberry Muffins have oodles of flavour thanks to a dash of vanilla, plenty of raspberries (you can use fresh or frozen) and white chocolate.
I’ve used a block of white chocolate I’ve cut by hand, just like I do in my popular White Chocolate Macadamia Nut Cookies.
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HOW TO MAKE HIGH TOP MUFFINS
- There is a trick to making high top muffins just like those at a bakery. First, you need to make sure you fill the holes of your muffin pan right to the top with batter.
- Then you want to bake the muffins in a very hot oven during the first 5 minutes of baking. This will ensure the muffins rise quickly and form those lovely domed tops. The oven temperature can then be reduced for the remainder of the cooking time.
HOW TO MAKE MUFFINS THAT ARE SOFT AND MOIST
- The trick for soft and moist muffins is using oil instead of butter. It gives the muffins a more cake-like texture, with a crisp top and a soft and tender centre.
- One of the most common reasons for tough or dry muffins is over mixing. Make sure you don’t over mix your muffin batter. Stir the mix lightly by hand
- Using buttermilk also helps to make muffins soft and moist.
HOW TO MAKE BUTTERMILK FROM SCRATCH
- If you don’t have any buttermilk on hand, try making your own buttermilk from scratch. Add one tablespoon of white vinegar to 1 cup of milk. Leave for 5 minutes to curdle, then use as normal. I use this trick ALL the time because I never have buttermilk on hand.
CAN YOU FREEZE MUFFINS?
- Yes, absolutely. In fact, muffins are best eaten on the day they are made. I recommend at the end of the first day, wrapping your leftover muffins in plastic wrap and freezing them straight away. This will ensure they stay soft and moist. To eat, heat frozen muffins in the microwave for approximately 20-30 seconds or until warm in the middle.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
White Chocolate and Raspberry Muffins
Soft bakery-style muffins filled to the brim with raspberries and white chocolate.
Ingredients
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 3 level teaspoons baking powder
- 200 grams (1 cup) caster sugar or granulated sugar
- 120 ml (1/2 cup) vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk
- 100 grams (2/3 cup) white chocolate, chopped
- 100 grams (1 cup) frozen raspberries*
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter or olive oil spray.
- In a large mixing bowl, add flour, baking powder and sugar and whisk briefly. In a separate small bowl, add oil, vanilla and eggs whisk briefly just to break up the egg yolks.
- Make a well in the middle of your dry ingredients, add the wet ingredients, along with the buttermilk. Very gently fold the mixture using a wooden spoon.
- Add raspberries and white chocolate pieces. Fold until the mixture is just combined – be careful not to over mix or your muffins will be tough.
- Spoon out the mixture into your prepared tin. Bake for 5 minutes before turning down the heat to 180 C (350 F) standard / 160 C (320 F) fan-forced and bake for a further 13-15 minutes or golden brown on top and a skewer inserted into the middle comes out clean.
Notes
Raspberries: You can use fresh raspberries if you like.
Nutrition Information
Serving Size: 1 muffin Calories: 325
Lois Ledder says
Delicious, as always. A big hit with my family.
I always get perfect results from your recipes and confidently recommend to all my friends and family.
Jessica Holmes says
That means the world! Thank you so much Lois!
Annie says
Thank you!!! I didn’t have buttermilk so used half a cup of Greek yoghurt mixed with milk. It still worked!
Jessica Holmes says
That’s wonderful to hear Annie! I actually use the substitute whenever I run out of buttermilk – it works well!
FernS says
My family and I love this recipe!! The kids just recently asked for it again. I use regular nonfat milk instead of buttermilk and it comes out great. Thanks so much for the recipe, this is a family favorite!
Jessica Holmes says
Oh that’s wonderful to hear! Thank you for letting me know!
dee says
dee says
Great muffins they are soft and moist , l find buttermilk is the trick plus as you said oil and don’t over mix …
yummy always a go too thanks
Jessica Holmes says
Brilliant! Thanks for sharing with me Dee!
Rumi says
Fluffy muffins went down a treat. Though how do you prevent the white chocolate/raspberries from sinking to the bottom? I’ve tried smaller pieces and coating them in flour but they still sink…
Jessica Holmes says
Hi Rumi, I haven’t had this problem myself with this recipe, but one other thing you could try is adding half the raspberries/choc into the batter. Then pour in two-thirds of the batter into each hole, add the remaining raspberries/choc on top and then cover with the remaining batter.
Rashida says
Hello I didn’t try few of your recipes easy n lovely thanks Godbless
Jessica Holmes says
I hope you enjoy them!
Ria says
Absolutely amazing! I’ve made this twice now for family gatherings and it’s a hit every time! I even thought I messed it up the 2nd time by not buying enough buttermilk and adding a bit more oil to fix the texture but it still came out tasting amazing, though needing longer in the oven. Will be my forever go to raspberry muffins now!
Jessica Holmes says
Hooray! So happy to hear that Ria!
Alissa says
Hi Jessica, just wanted to know how many muffins this recipe makes. I’m sorry if you have already put it somewhere but I can’t seem to have found it
Jessica Holmes says
Hi Alissa, it makes 12 regular-sized muffins.
Neve says
They were so nice, I used white chocolate chips and it was nice – Neve xx
Jessica Holmes says
So glad you enjoyed them Neve!
Elaine says
So good have made these many times and always turn out great I do reduce the sugar by 50grams and still delicious.
Jessica Holmes says
Fabulous! Love hearing that Elaine!
Richard Horrocks says
Hi Jessica, have you tried mixing the caster sugar with the rind of 2 lemons before mixing with the rest of the dry ingredients, adds to the flavour and compliments the raspberries.
Richard.
Jessica Holmes says
Hi Richard, I haven’t but I love that idea! Will try it next time!
joanna says
I forgot the ratings in the previous comment. Fantastic muffins ❤
Jessica Holmes says
So glad you enjoyed them Joanna!
Esther says
Hi Jessica
I have been trying to make these muffins . They turned out great, but they don’t look like yours. The dough had many balls (as you say not to mix too much). The components integrated, but with many bumps. Even so I have not found any flour balls. I don’t know if you have any ideas or if you could add a photo of how the batter should look like to the post.
A thousand thanks for your ideas, they are delicious!
Jessica Holmes says
Hi Esther, so glad you liked them! Do you mean there were pockets of flour? Perhaps try sifting the flour first? Like you said, it is important not to over-mix, but all the flour should be incorporated into the batter.
Esther says
It’s more like batter crumbles. But I’ll try your suggestion. Thanks for answering 🙂
Jessica Holmes says
Ah, if the mixture is a bit dry and you haven’t made any changes to the ingredients, you may have added too much flour. I recommend weighing out the flour using a baking scale, as it can be easy to over-measure if using cups.
Trine says
Hi Jessica,
These muffins look yummy but just a bit confused with the measurements. Eg: you say 240 ml ( 1 cup) but isn’t a cup 250 ml. Are these not Australian measurements?
Thanks
Jessica Holmes says
Hi Trine, good question! I use typically American sized cups – 240ml for 1 cup, 120ml for 1/2 cup, 60ml for 1/4 cup. I decided to do this because most readers who use cup measurements are American and also because I did my research and found that many cups sold in our stores were American sizing! I’m sorry for any confusion!
Serenfaeh says
I measure my oil and milk in a Pyrex jug with ml printed on the side, works a treat