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.
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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
Courtney says
I made this for the 1st time today and it is absolutely delicious! Easy to follow, beautiful crumb, good balance of raspberry and white chocolate. Thank you for another great recipe Jess!
Jessica Holmes says
Oh that’s so nice to hear Courtney! So pleased you enjoyed it!