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.
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.
Rebecca says
Hi. Can I use regular granulated sugar instead of caster? I don’t have caster at the moment.
Jessica Holmes says
Yes you can!
Haneesha says
These muffins were so yummy! Turned out perfectly and my family loved them. Will be making these again soon!
Jessica Holmes says
So happy to hear that! Thanks for the lovely feedback!!
Emma says
Is this recipe for cup cake casings or muffin casings? I will be using muffin casings as I want to make large muffins, can you tell me if I need to increase the ingredients to fill larger muffin casings?
Jessica Holmes says
Hi Emma, I use a normal muffin pan for this recipe so that should be fine! If you are using larger muffin cases, you might just get one less muffin out of the batch.
Emma says
Lovely thank you 🙂
Sarah says
Can I use regular milk if I dont have buttermilk?
Jessica Holmes says
Hi Sarah, buttermilk helps to make these muffins extra soft and fluffy. If you don’t have any on hand, you can make your own, by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of milk. Leave for a few minutes and then use like regular buttermilk. I do it all the time – totally worth it!
John N says
These were great. The buttermilk made the texture almost biscuit-like, which was excellent with the raspberries, almost like a jam. Agreed with the other comments that these are super light (a good thing), look like cupcakes but not as sweet (also a good thing). Really just a muffin full of surprises, thanks for the recipe!
Jessica Holmes says
Love that description John! So glad you enjoyed them – you’re making me crave a batch!
Jenny says
I saw white chocolate raspberry muffins made by the chef on Below Deck and immediately searched for a recipe. I am so glad I found yours with both the extra information and buttermilk cheat. I also had no idea what caster sugar was but a quick search provided that information and cheat to make some. My husband doesn’t like raspberries but we both love these delicious muffins and I will be baking them often. Thank you so very much!
Jessica Holmes says
So glad to hear that Jenny! Thanks for the lovely feedback! ☺️
Jim Stewart says
Hello from Bonnie Scotland Jessica.
I just wanted to drop you a note and let you know that I’ve used your recipe for these muffins around 4 times now. They always turn out great, and are much admired by the friends, family and work colleagues that I share them with..
Jim
Jessica Holmes says
Hi Jim, wow! I love hearing that! So glad you enjoy this recipe.
Daren Jones says
I have neer made muffins, am very new to baking(even though I m in ma 50s) but I would like to use Tulip cups, how far up would I fill a tulip cup, and what would the yield roughly?? Many thanks for your anticipated help 🙂
Jessica Holmes says
Hi Daren, are you referring to a paper muffin case? In that case, you can just fill each one up to 3/4 full and bake as per normal. Hope you enjoy them!
Daren Jones says
Many thanks for your reply. I am referring to tulip type cases as opposed to just a regular cupcake case, these are alot taller and tulip shaped, I am unsure how to post a picture to show you, but I googled tulip cupcake cases and there are hundreds of images. Hopefully you may be able to help me, rather than wasting a batch of batter if I mess it up! 😁
Jessica Holmes says
Yes I know the ones you mean! You can definitely use those. Just place them in your muffin pan and bake these muffins as normal.
Daren Jones says
Was just wanting to know how far to fill them, is it just 3/4 full aswell? Obviously I would get less yield as it’s a larger case
Jessica Holmes says
That should be fine!
Karen Lynn says
is this oven temperature for a fan oven?
Jessica Holmes says
Hi Karen, yes it is.
Danica says
I was trying to look for ways to finish up my remaining white chocolate chips when I found this recipe! I love how you explained the ingredients that you used, plus the buttermilk tip was awesome <3
I bought a bag of frozen raspberries and made these a few days ago, they turned out sooo good 🤤 I shared some with my flatmates and they approve 🙂
Now, with my remaining raspberries, I'm gonna have some fun browsing through your blog for other yummy treats 😍
Thank you so much for sharing this recipe!
Jessica Holmes says
Aww this makes me so happy Danielle! So so glad you enjoyed the muffins. If you’re on the hunt for another raspberry recipe, I recommend my White Choc Raspberry Mud Cake or my Lemon Loaf 😉 X
Joanna says
I have been looking for a while for a good white chocolate and raspberry muffin and I finally hit the jackpot with this recipe. It’s awesome with just the right amount of sugar for me. I used fresh raspberries and white chocolate that I chopped into large chunks so it didn’t get lost in the muffin.
Thank you so much for your useful baking tips. They made all the difference and I will use your advice for all my muffins from now on.
Jessica Holmes says
Aww thanks so much Joanna! I’m so pleased you enjoyed this recipe! Thank you for trying one of my recipes 🙂
Valerie says
Can you use olive oil instead. I want to make today and that is all I have. Cheers, Valerie
Jessica Holmes says
Hi Valerie, yes olive oil should work fine! Hope you enjoy them!
Valerie says
Thank you, thank you, thank you for these delicious muffins. I didn’t use white chocolate, just the raspberries as I have been looking for a good recipe. These surpass all others. Also thank you for the tip regarding the buttermilk. I’m enjoying now with a cup of Yorkshire tea. xx
Jessica Holmes says
Aww this makes me SO happy! I’m so glad you enjoyed them Valerie! ❤️
Laurina says
Thank you for sharing this recipe, the muffins were light and delicious. They also froze really well and maintained their flavour and taste.
Jessica Holmes says
I’m so glad to hear that Laurina! So glad you like them! 💕
Erin says
Amazing! Perfection! I added some dark chocolate as well as white and they are DIVINE! The muffins themselves are just so good, so soft and delicious.
Jessica Holmes says
So glad you enjoyed them Erin! Thank you for the lovely feedback!
Natalie says
I love white chocolate and raspberry together! These muffins look so delicious and perfect for weekend brunch ♥
Jessica Holmes says
Thanks Natalie! ☺️