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.
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.
Michelle Wagner says
I made these for a friends birthday at work and they were loved by all. So easy to make and they taste absolutely delicious.
Jessica Holmes says
Love hearing that Michelle!
Emily Gray says
Hi tried making these and overall really nice! Only problem I had is the raspberries left a giant hole in side or bottom of the muffins I guess where they shrunk?
Is there a way to prevent this
Jessica Holmes says
Hi Emily, I haven’t had that happen before. Maybe just make sure they are folded into the batter well.
Stephanie says
Can you use cream instead of buttermilk?
Jessica Holmes says
Hi Stephanie, I recommend sticking with buttermilk as it’s needed for acidity to create a tender muffin.
Simone says
Absolutely brilliant recipe!! The only change I would make is I used virgin olive oil as I didn’t have veg oil and I can just slightly taste it. But that’s my issue and not the recipe which is honestly the best muffins I have made!!
Jessica Holmes says
Love hearing that! Thanks for your kind feedback Simone!
Ali Gore says
So tasty and super easy – no skills needed!
Jessica Holmes says
So glad you enjoyed them Ali!
Gemma says
What oil can I use instead of vegetable ?
Jessica Holmes says
Hi Gemma, most flavourless or neutral tasting oils should work.
Suja says
Thanks for the lovely recipe and so easy to put together. Came out very well. Will be following your wonderful blog from now on. .
Jessica Holmes says
Aw love hearing that!
Gail R Fitzgerald says
Love this recipe. I made it using a good quality gluten free flour and stuck to the directions completely. They had the lovely crusty top as well. I might try using different white chocolate tho…the brand I used ended up a bit sugary once cooked. I used frozen raspberries and were lovely. I’ll make this recipe again.
Jessica Holmes says
So glad you enjoyed them Gail!
Erika says
What can I use to substitute the egg? I only have one left… I don’t have chia seeds either to make a flax egg. Thanks so much!
Jessica Holmes says
Hi Erika, I’m sorry I haven’t tested the recipe with any egg substitutes.
James says
opps I forgot to rate , 5 stars Easily..James
James says
Hi Jess,
you have definitely nailed this recipe, I came back and lucky to find your website again, I remembered it straight away as the same one with your lovely logo and just very upbeat feel good hearty website, its very welcoming, well done!!
I only bake occasionaly now but did a stint in a cafe in New Zealand many years back and She Cafe Lytellton , I woofed there and ended up baking muffins so I took pride in serving the best Muffins to the customers , you devote your best to them…just as you have done here!
Thanks X,
James
Jessica Holmes says
Hi James, thank you so much for your kind words! So glad to hear you enjoyed these muffins as much as I do! Appreciate the lovely feedback.
Chiara says
These were so delicious and really hit the spot. Can I ask, do you think this recipe would still work if I doubled the chocolate and raspberries to make it more chocolate-y?
Jessica Holmes says
Hi Chiara, so glad you enjoyed them! And yes you could definitely add more mix-in’s.
Lisa Wright says
I’ve made these a few times and they were fab – but yesterday when I was cooking them I found they seemed quite wet and they start to ooze a lot. What is the reason for this?
Jessica Holmes says
Hi Lisa, so glad you enjoyed them! I’m not sure what happened there – what did you do differently? Feel free to email me hello@sweetestmenu.com if you want to troubleshoot.
Elisa Nuti says
I loved these! For sure my new favourite recipe, I will be sure to make more in the future. They were a perfect consistency, just how I like them and the steps were so easy to follow. Great quick and easy muffins! <3
Jessica Holmes says
So glad you enjoyed them Elisa!
Gabby says
Hi how would I adjust this recipe to use self raising flour as it’s all I have in at the moment thanks x
Jessica Holmes says
Hi Gabby, I’m not sure because I haven’t tried myself. 1 cup of self raising flour has roughly 1.5 teaspoon of baking powder, so the ratio wouldn’t be quite the same.