Have you been searching for the perfect light and fluffy bakery-style muffin? Look no further, our raspberry and white chocolate muffins tick all the boxes. These muffins have a perfect texture and moreish flavour. The tanginess of the raspberries balances perfectly with the sweetness of the white chocolate creating seriously delicious muffins!
Follow our step by step guide as we share all our chef secrets to perfecting this delicious raspberry muffin recipe.
Ever had the perfect muffin from the bakery or cafe and felt inspired to recreate the fluffy, moist muffins at home?Â
Then our raspberry white chocolate muffins recipe is for you! Read below for the ultimate chef's secret to making the perfect muffins!
And if we have you thinking about bakery treats, check out our homemade Cinnabon recipe too!
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Ingredients
For these muffins you will need:
Dry ingredients
- Plain flour/ all purpose flour - just standard plain flour is fine.
- Soft brown sugar
- Baking powder
Wet ingredients
- Eggs
- Oil - vegetable oil works well.
- Milk - we use full fat/ whole milk but you can substitute for your milk of choice, just be aware of how the milk you choose may impact the flavour.
- Vanilla essence - or vanilla extract
Flavour ingredients
- Raspberries - we love fresh raspberries for this recipe but frozen work too. If using frozen allow to defrost and drain off excess liquid.
- White chocolate chips - use chips or white chocolate chunks and break them up a little bit. If you are out of white chocolate, you could substitute for milk chocolate, though honestly we prefer rich white chocolate for this recipe.
- Rolled oats - an optional topping to sprinkle on top.
For full weights and measurements see recipe card below.
More delicious baking recipes
If you love this recipe be sure to check out our blueberry muffins recipe too. Or for a sweet treat that's a little more on the healthy side try our chocolate and coconut bliss balls or yoghurt granola cups, these recipes also work great for breakfast or lunch.
Measuring the ingredients
It's important to note that all measurements are in grams or ounces, even the liquids. Trust us, while you may be used to measuring liquids in different measures, doing it this way will give you the most accurate quantities, creating the perfect muffin mixture.
The top chef secret to the perfect muffins
This top chef secret is straight from the flour-dusted, pastry department of any top eatery or hotel. There's almost a feeling of not wanting to share, but we will and we are excited to show you how to create these perfect muffins at home.
The secret is simply to mix the dry and wet ingredients with your hands!
So ditch the wooden spoon or spatulas and use your hands! We have all read the line 'Do not over mix' in muffin recipes, but this really doesn't explain it enough.
- Use your hands like paddles to turn the mixture over, aim for three to five mixes and no more than eight.
- It won't be completely combined and it's going to be very tempting to do a quick few additional mixes but seriously stop!
- Let the mix sit for a while, around 10-15 minutes.
- Then as you scoop the batter out make sure you take a mixture of batter, then it will continue to combine as it cooks.
Instructions
Four simple steps to creating these delicious white chocolate and raspberry muffins:
- In a large bowl measure out the dry ingredients, in a separate bowl measure out the wet ingredients and in a third bowl measure the flavour ingredients.
- Next, add the wet and flavour ingredients into the dry ingredient bowl.
- Mix all the ingredients using your hands and turn the ingredients over. Aim for 5 times to a maximum of 8. Allow the mixture to rest for 10 minutes.
- Spoon mixture into greased muffin tin (or use muffin cases or muffin liners) and bake at 165°c / 330°F for 30-34 minutes. Once baked remove from the muffin cups and place on a wire rack to cool a little.
A seriously easy recipe, the hardest part is waiting for the muffins to cool before trying them!
Warm muffins are delicious served with a dollop of sour cream, it adds a great balance to the sweet white chocolate and juicy raspberries!
Our top tips for baking the perfect muffins
So we have shared with you our number one top secret to the perfect bakery style muffins.
There are a few other points that will impact the quality of your muffins.
- Fill your muffin case right to the top (never mind ¾ full). This will give you a delicious muffin top.
- The batter thickness and ingredient ratios is important, but rather than bore you with the science of it, just make sure you measure out your ingredients accurately.
Storage
Once cooled store the muffins in an airtight container. They will stay fresh for â…” days. These muffins also freeze well. To freeze place in a sealed airtight container and defrost at room temperature. Perfect for lunch boxes!
Ok so let's not hold you back any longer from your muffin epiphany. We will just leave the perfect raspberry and white chocolate muffin recipe for you below. You're welcome!
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Our goal is to share simple, tasty dishes created by Chef Shane and partner, Sara. Using Shane's understanding of flavours and knowledge of food, to teach and inspire you to create delicious food everyday and gain a new level of confidence in the kitchen. Sara understands what it's like preparing weekly dinners for a busy family of five and likes to create dishes that are easy, full of flavour and that the whole family will enjoy.
Happy baking!
Recipe
Raspberry & White Chocolate Muffins
Ingredients
Dry Ingredients
- 415 g Plain flour
- 115 g Soft brown sugar
- 20 g Baking powder
Wet Ingredients
- 2 Eggs
- 125 g Oil
- 275 g Milk
- 10 g Vanilla essence
Flavour Ingedients
- 300 g Raspberries (If using frozen allow to defrost)
- 200 g White chocolate chips
Optional topping
- Rolled oats
Instructions
- Preheat oven to 165°c / 330°F. Prepare the muffin tray.
- Sift the flour and baking powder into a large mixing bowl, then add the sugar and mix well.
- In a separate bowl whisk together the wet ingredients.
- Measure the flavour ingredients into a separate bowl.
- Add the wet and flavour ingredients into the large mixing bowl, with the dry ingredients.
- Use your hand to mix the ingredients together, but do not over-mix. Aim for 3 - 5 mixes with your hands but no more than 8! Allow the mixture to rest for 10-15 minutes. See note 1.
- Scoop the mixture into the 12 cases, filling them to the top. Optional - Sprinkle each muffin with some oats.
- Bake in the oven for 30-34 mins, depending on your oven, your cooking time will vary slightly. So keep an eye on them at the end, if an inserted skewer comes out clean you know they are ready.
- Allow to cool for 5 minutes then remove from tray and place on cooling rack (cooling them in the tray would create damp bottom and sides).
- Enjoy!
Tara
Oh yum! I love the texture of these muffins! They sound incredible with the combination of raspberry and white chocolate.
Mirlene
The perfect muffin for breakfast paired with my morning coffee. Love this white chocolate treat
Andrea
I absolutely love how these muffins are packed with raspberries and white chocolate. They look marvelous!
Sara Welch
Enjoyed these for breakfast this morning and they did not disappoint! Quick, easy and delicious; my kids loved getting a little treat for breakfast, indeed!
N Pinger
Where is the converter from grams to cups?
Sara-Jane Bowness
We have kept this recipe in grams for the most accurate measure, which is really important for the correct batter mix. Hopefully you have scales that can switch to grams, even we find it odd measuring the liquids in grams at times but the end results will be worth it!
Alexandra
Perfect. I halved the recipe and added flaked coconut and almonds.
Sara-Jane Bowness
Nice additions! And so glad you enjoyed them, its one of our favourites 🙂 Sara
Denise
I followed your recipe to the tee and they came out perfect as promised - great recipe lass. Ben baking for about 40 years and this is definitely a keeper😉
Sara-Jane Bowness
Denise thank you for your comment. So glad you found and loved the recipe, they really are so good and a family favourite. And I love that once you have the base recipe you can switch up the flavour ingredients for whatever you have available. Enjoy! Sara 🙂
Tom Sharpe
Hi! I can’t wait to try these. I’m in the U.K., would the temperature for a fan oven be 165 Celsius or 145?
Sara-Jane Bowness
Hi Tom! I have personally never baked these on the fan setting and would recommend using the bake setting of your oven only. But depending on your oven, if you were to use fan then yes lower the temperature and keep an eye on them. Let me know how they turn out. Sara
Cherie Bowler
My husband's new favourite.
Sara-Jane Bowness
Yeah, we love finding a new favourite! So glad he enjoyed them, they really are too good!
Mikayla Avant
My daughter loves them 🩷 (your great niece x)
Sara-Jane Bowness
We love that she loves them xx