Let's Bake

White Chocolate and Raspberry Muffins

Yield Makes 12 muffins 1x
Prep: 25 minutesCook: 18 minutesTotal: 43 minutes

Soft bakery-style muffins filled to the brim with raspberries and white chocolate.


  • 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*


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


*You can use fresh raspberries if you like.

Nutrition Information

Serving Size: 1 muffin Calories: 325
Author: Jessica HolmesCategory: MuffinsCuisine: American
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