White Chocolate and Raspberry Muffins

  • Author: Jessica Holmes
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: Makes 12 muffins
  • Category: Muffins
  • Cuisine: American


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


  • 350 grams (2 and 1/2 cups) plain flour
  • 3 level teaspoons baking powder
  • 200 grams (1 cup) caster 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 the 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.
  2. To a 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.
  3. 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.
  4. 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.


  • Serving Size: 1 muffin
  • Calories: 325

Keywords: White Chocolate Raspberry Muffins, Raspberry Muffins

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