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.
Trish says
These muffins are fantastic!
I used in them in a Jumbo muffin tin and they made these beautiful high tops because of your handy hints about filling them to the top and the temperature.
Thank you for a great recipe! 🙂
Jessica Holmes says
Brilliant! Love hearing that Trish!
Jayne says
I substituted 350g of plain gluten free flour and these muffins turned out perfectly!
Jessica Holmes says
Yay! Love that!
Joanna says
The best muffins. I’ve tried many recipes, I always go back to this one. Thank you ❤❤❤
Jessica Holmes says
So happy to hear that Joanna!
sofie says
Love love love 💕 these muffins.
So delicious and simple to make. Every bit as delicious as my local cafe and best of all
can guarantee they are warm from
the oven. I sprinkled the top with some raw sugar as my only addition. Everyone thought they were super delicious. I cannot wait to try another one of your recipes! Thank you
Jessica Holmes says
I love hearing that Sofie! Thank you for your lovely feedback!
Angie says
These muffins are fan-flippin-tastic! I typically do not bake other than brownies from the box, and following this recipe was so simple which is helpful for the most beginner baker like me!
They turned out so moist on the inside, yet golden and a nice crunch on the tops. The raspberry and white choco combination is definitely a fave of my younger sister’s and I am excited to gift these to her on her birthday! Thank you for this recipe.
Jessica Holmes says
Yay! Thank you for your kind review Angie! I’m so pleased you enjoyed them and that you found them easy to make.
DawnLea says
These are gorgeous! So light and fluffy but not too sweet, I will definitely be making these again. I tossed the frozen raspberries in a couple of teaspoons of cornflower (as mentioned in a comment) and the raspberries baked to a fabulous jammy, syrupy consistency. I brought them to a coffee morning and they were all devoured. Thank you Jessica for such a great recipe.
Jessica Holmes says
Aw this made my day! Thank you so much for the lovely feedback. I’m so pleased you enjoyed them!
Jessie says
Hi, is it possible to make the batter the night before and bake in the morning, rather than freezing them? I’m not sure how I feel about freezing muffins :/
Jessica Holmes says
Hi Jessie, I wouldn’t recommend letting the batter sit for any length of time unfortunately. The muffins themselves freeze really well.
Veronica says
Can you use strawberries instead of this recipe? Any specific steps I need to keep in mind of? thanks.
Jessica Holmes says
Yes you can! The recipe can otherwise stay the same.
EL says
hi could you please put the ingredients for one serving up on this website as well please?
Jessica Holmes says
Hi, as in to make one muffin? I recommend making the full batch and freezing any leftovers.
EL says
thank you for the reference I will do exactly that.
EL says
I also really loved this recipe thank you
Jessica Holmes says
So happy to hear that!
Kadi Startup says
Have to give 5 stars as these are my first ever domed muffins (not split and lopsided- pretty much gave up making muffins ) and the tin is pretty much empty.
This has been my nr 1 baking site since I discovered it, and nothing has failed as yet!
So a huge thank you !
Jessica Holmes says
Yes yes yes! Love hearing that Kadi!
Mar says
Hi! I’m going to me making these next weekend and i was wondering if you know a frosting or glaze that might go well with them? Or is that not necessary at all? Thank you!!
Jessica Holmes says
Hi Mar, I think a glaze would be lovely! But they are yum as they are as well!
Jessica says
How long would you suggest baking these in mini muffin tins? Would you still bake them for 5 minutes at the higher temperature?
Excited to try these!
Jessica Holmes says
Hi Jessica, I’d probably bake them for 12-15 minutes and I maybe wouldn’t worry about the temperature change since they are smaller (and the muffin top will be too). Hope you love them!
Maria says
best muffins i have ever had amazing recipe
Jessica Holmes says
Yay! So happy you enjoyed them Maria!
Nancy says
Just curious I love your recipes but when I go to print them on my computer the picture doesn’t print like it does on the screen. I know I’m weird but its nice to have the picture of the muffin for reference. Any idea why?
Jessica Holmes says
Hi Nancy, good question. That’s just simply a design choice to help the printing be as short as possible. I’ll take your feedback onboard though!
Miranda says
I just made these yesterday. I made 6 jumbo muffins and ended up baking them 15 minutes longer. Also the store didn’t have raspberries so I made white chocolate black cherry muffins. Definitely gonna make them again. 🙂
Also, you should coat the fruit in corn starch before adding into the mixture at the end, it helps them not to sink to the bottom.
Jessica Holmes says
Yay! Love that Miranda!