Raspberry & white chocolate muffins - my favourite quick & easy muffin recipe with delicious raspberries & white chocolate in every bite! The perfect easy muffin recipe for beginner bakers and they're ready in 45 minutes!
Are you ready? Because these raspberry & white chocolate muffins are going to blow your mind! They're easy, take less than 20 minutes (aka the tiny window of opportunity I have to do anything while Sadie naps during the day) to prepare and are a winner with everyone! Also, they are particularly theraputic when you are being simultaneously excited and sad about your 9 week old baby outgrowing her teeny tiny newborn clothes as you are folding them up and storing them away. This parenting thing is so confusing! It's super exciting that Sadie is gaining weight and growing and changing but so sad that she's growing up so fast...already! But at the same time I know there are so many exciting things to come. I guess that's why you have more than 1 baby!
Also, in other Sadie news we had our first mum & baby class yesterday! It's a weekly class which is pretty much stories, songs and developmental playtime for babies and adult conversation with coffee for mums! But imagine 15 babies all lined up on the floor on blankets having stories read to them...100% the cutest thing I have ever seen in my life! Well, it was the cutest thing until I got home, put Sadie down on the porch in her capsule and Sage came over, put her face in next to Sadie, accidentally (but totally on purpose) put her paw in, rocked the capsule and Sadie started smiling...oh my. Adorable.
Anyway, raspberry & white chocolate muffins. This muffin mixture is super simple and is the same recipe as I use for my blueberry muffins...it's so good there was no need to change it! The ingredient list is pretty basic and makes muffins that are light, fluffy and full of flavour with bursts of raspberries and white chocolate in every bite...everything you want in a muffin.
You can use fresh raspberries if they are in season, but I used frozen raspberries and they work perfectly. Much easier, and makes it feel like a bit of summer in the middle of winter!
Raspberry & white chocolate is such a classic combination but it's not one that I usually go for. After making these muffins though I am rethinking that...I want raspberry & white chocolate everything! I'm thinking maybe cheesecake next?
Raspberry & White Chocolate Muffins
Ingredients
- 2 cups (280g) flour
- ¾ cup (165g) sugar
- 4 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup plain yoghurt
- 1 egg
- ⅓ cup oil
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 180°C and grease a muffin tin or line with paper cases.
- Add dry ingredients to a medium sized mixing bowl and whisk together until combined.
- In a small bowl whisk together milk, yoghurt, egg, oil & vanilla.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in. Mix together gently until barely combined. Add raspberries & white chocolate and fold in gently. DON’T overmix the batter – a few small lumps are fine.
- Evenly distribute the batter between the 12 prepared muffin tins.
- Bake for 25-30 minutes until the tops are starting to brown or until a toothpick inserted into the centre comes out clean.
- Allow to sit in the muffin tins for 10 minutes before turning out onto a cooling rack.
- Store in an airtight container for 5 days or freeze.
Kate says
Yum, these are actually perfect! The best recipe I’ve tried to date. Thanks!
Belinda says
Delicious!!! My 14 year old daughter makes these muffins about once a month now. The recipe is written out on our fridge. Thank you!
Anna says
Hi Laura,
Would you be able to give us Gramm for all measurements. The flour is 140g per cup but the sugar is 165 g per 3/4 cup. What about the yoghurt as a 1/4 cup? I love the ingredients for this recipe and just have to be a bit rough on the measurements:)
Thank you:)
Laura says
Hi Anna, I'm not a purist when it comes to weighing ingredients and I never weigh my liquids - there is definitely room for a bit of movement with the yoghurt so I wouldn't panic if it's slightly over or under the 1/4 cup measure. If it's helpful to you, you could grab your scales and weigh out the 1/4 cup of yoghurt and the milk and oil next time you bake so that you have accurate measurements for your records!
Anastasiya Gorodnicha says
Hi Laura! Thanks a lot for the recipe.
I tried them out and they tasted fantastic, however I think 4 tsp of baking powder was too much. The taste was absolutely soapy and bitter. Do you think using 2 would be enough? I want to try making them again
Laura says
Hi there, I would try it with 3 teaspoons to start with. I've always used 4 and had no trouble, but try 3 and see how it goes
Kelly says
Yummo!!! Great success - loved by both kids and adults...and I forgot the vanilla and was still sweet enough without being too sweet. Will definitely be making again.
Lesley says
So delicious and easy to make! Love this recipe - thank you for sharing!!
Suzanne says
I've got no yoghurt can I just leave it out
Laura says
Hi Suzanne, you can just use extra milk if you have no yoghurt.
Jo Argyle says
The best recipe I have found. I you add double the choc chips, they are up there with the best cafe Raspberry White Choc Muffins 🙂
Emma says
Could these be made in a jumbo (6) muffin pan? I tried this with somebody else’s recipe and they came out super dry. Any tips on how to keep them moist when cooking jumbo size as they have to cook longer?
Laura says
Hi Emma, I have not tested this particular recipe in a jumbo muffin tin. I know it works well in a mini tin just baked for less time, so I would start by increasing the bake time but not by much and just a bit of trial and error to get it right!
Lisa says
Is the flour, plain or self raising?
Laura says
Plain flour 🙂
Kelly says
Delicious every single time! Change from white to milk chocolate to mix it up sometimes 🙂 will use this recipe forever ☺️
Denise says
Please add the oven temperature for both celsius AND Fahrenheit on this recipe! I thought 180 seemed low and did not notice it was in celsius. Now I have muffins that are mostly mush.
Laura says
Hi Denise, I am working my way through my recipes to add both temperatures but as a rule, everything will be in Celsius first as we are in New Zealand and that is the temperature we use! I hope you are able to try them again with the correct temperature as we love these muffins so much! Thanks, Laura
Kelli says
To convert from Celsius to Fahrenheit you just need to do a little math. So, take whatever the Celsius is and x by 9/5 or 1.8 then + 32. For example: 180x1.8=324 then + 32 and you get 356. Or go the easy route without the math and google it. My oven doesn’t have a 356 setting but it works at 350 for 30 minutes. Anyway, hope this helps anyone who may have had the same issue. These muffins are awesome! We’ve been making them for years!
❤️❤️❤️
Lindi says
HI, could you please let me know how many grams for white chocolate do you need for this recipe? I only have a block of choccies
Laura says
Hi Lindi, 100 grams of chocolate - or more if you prefer! Laura
Rachel says
These are fabulous! My kids absolutely adore them. Thanks for a great recipe.
Carolina says
BEST MUFFINS EVER!!! I bake muffins all the time with my 2 y/o daughter, we love them 🙂 these muffins are fluffy, packed with flavour but not to sweet, simply perfect! I can't wait to try your other recipes!
Jenny Andrews says
Just made these, they came out perfect! Taste moist and yum!
I'll have some happy duck hunters when they get in 🙂
Isla says
these were such good muffins i couldnt stop eating them they were so easy my 8 year old son did them all on his own thanks so much for another amazing recipie!
Jo says
Sooooo good 👍
Lauren says
Not nice. Even my two year old wouldn’t eat them spat them out and said yuck!
A recipe with butter would taste better I imagine
Laura says
I'm so sorry you didn't enjoy them, these are the most popular muffin recipe on my site and our absolute favourites! Most muffin recipes do use oil to make them moist but you could definitely swap out the oil for the same amount of melted butter and try that if you would like. Laura