Bakery Style Raspberry & White Chocolate Muffins

Raspberry and White Chocolate Muffins

Ever had the perfect muffin at a bakery or cafe and felt inspired to recreate the fluffy, moist, tasty delight at home.  I know the internet is full of tips promising you the perfect recipes for how to create these muffins at home.  I have read and tried so many, but never have they quite recreated what I was looking for.  These bakery style raspberry & white chocolate muffins will not disappoint!

So firstly I know others have over promised… but please follow us and trust our steps on this one, as they lead to muffin heaven!!

The secret to the perfect muffins

This is absolutely a top secret from a chef, in fact its straight from the flour dusted, pastry department of any top eatery or hotel.  Theres almost a feeling of not wanting to share, but we will and we are excited to show you how to create the perfect muffins at home.

How do you make fluffy and moist muffins?

So the secret is … mixing the dry and wet ingredients together with your hands!

Simply ditch the spoons, spatulas and use your hands!  Now we have all read ‘do not over mix’, but this doesnt explain it enough. Make a well in the dry ingredients, pouring in the wet ingredients and flavours then literally stir the batter as little as possible with your hands.  3 stirs is perfect but aim for no more then 5.  It wont be completely combined and it’s going to be very tempting to do a few quick additional mixes but seriously stop!  As you scoop the batter out make sure you are taking a mixture of ingredients and the batter will continue to combine as it cooks.

The perfect muffin recipe?

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. 

Filling your cases right to the top (never mind 3/4 full!), the thickness of the batter, amount of flour, using baking powder, soft brown sugar, oil and the ratio of dry to wet ingredients.  But rather then bore you with the science of how this creates a thick but moist batter and hold you back any longer from your muffin epiphany. We will just leave the perfect recipe for you below.  You’re welcome!

Enjoy!

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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 cooking!

Raspberry and White Chocolate Muffins
Print Recipe
5 from 4 votes

Raspberry & White Chocolate Muffins

Prep Time10 mins
Cook Time32 mins
Course: Dessert, Lunch, Morning Tea
Cuisine: Bakery
Keyword: Backtobasics, Baking, Family favourites, Muffins, Raspberry, secrets from a chef, White chocolate
Servings: 12 Large
Author: Sara-Jane Bowness

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
  • a handfull Rolled oats (Optional topping)

Instructions

  • Preheat oven to 165°c. Prepare and grease muffin tray. (We use oil spray)
  • 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.
    Raspberry and White Chocolate Muffins
  • Add the wet ingredients into the large mixing bowl, with the dry ingredients. Add the raspberries and white chocolate.
    Raspberry and White Chocolate Muffins
  • Use your hand to mix the ingredients together, but do not over mix. Aim for 3 stirs with your hand but no more then 5!
  • Trust us! It wont be perfectly mixed together so it will be very tempting to mix more but stop yourself. The ingredients will blend together as they cook.
    Raspberry and White Chocolate Muffins
  • Scoop the mixture into the 12 cases, filling them to the top. Sprinkle each muffin some oats.
  • Bake in the oven for 30-34 mins, depending on your oven and size of muffin tin, 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!

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