Fruity, fluffy, and a taste of summer, these easy raspberry and white chocolate muffins are perfect for after-school snacks and picnics in the sun.
The sweet white chocolate complements the tart raspberries, making them oh-so-moreish. You definitely won't be able to stop at one!
You might have noticed I like muffins a lot! From lemon drizzle muffins, chocolate courgette muffins, rhubarb muffins, cinnamon-spiced mincemeat muffins, banana & peanut butter muffins, and blackberry muffins ...I'm sure many more muffin recipes will follow soon too!
I used my basic muffin mix in these delicious raspberry & white chocolate muffins, meaning they were super quick and easy to make.
✔️ Why should you try it?
- A delicious after-school snack with a glass of cold milk.
- Easy to make.
- Quick to bake.
- Can be frozen.
This recipe uses my basic muffin mix which is;
- 140g Caster Sugar
- 200g Plain Flour
- 1tsp Bicarbonate of Soda
- 100ml Yogurt
- 2 eggs
- 140g Butter, melted
For these raspberry and white chocolate muffins I also added;
- 150g Raspberries
- 100g White Chocolate Chunks
A mixing bowl, wooden spoon, and a 12 hole muffin tin with muffin cases are all you need to make these delicious muffins.
How to make raspberry and white chocolate muffins
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Weigh out the dry ingredients in a large mixing bowl. Mix together the wet ingredients in a jug or bowl.
Two: Gently mix the wet ingredients into the dry ingredients, being careful not to overmix.
Three: Fold in the fresh raspberries and white chocolate chips.
Four: Spoon the mixture into a 12 hole muffin tin, lined with muffin cases. Bake for 18 minutes.
💭 Top tips
Muffins don't like being over-mixed. Over-mixing will result in tough, chewy muffins. You want light and fluffy muffins, and that means gentle mixing and folding.
🍴 Serving suggestions
These muffins are great as an after-school snack for kids, with an ice-cold glass of milk, and maybe a cup of tea for Mum or Dad! Why not have a warm muffin, fresh from the oven for a quick and easy dessert with honeycomb ice cream?
They transport really well too, so they are great for taking on picnics or for charity bake sales.
- There are lots of easy ways to vary the flavours in these muffins. You could substitute the raspberries for other berries like blueberries, or even blackberries when they are in season.
- The white chocolate chips could be swapped for milk chocolate chips, or they could be left out altogether.
- Instead of using plain natural yogurt you could use a raspberry or vanilla flavoured yogurt instead.
The muffins will keep in an airtight container for up to 3 days. Store in a cool dry place like a pantry or cupboard.
🧊 Suitable for freezing?
These muffins freeze really well, so you could make a double batch and freeze half for another day. They take no time at all to defrost. I often take the muffins out of the freezer first thing in the morning and they are fully defrosted in time for a mid-morning snack.
Some more recipes where raspberries are the star of the show!
More baked treats from the blog!
Easy Raspberry & White Chocolate Muffins
- Mixing Bowl
- 12 Hole Muffin Tin
- Kitchen Scales
- Wooden Spoon
- Muffin Cases
- Measuring Spoons
- 140 g Caster Sugar
- 200 g Plain Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt
- 2 Eggs
- 140 g Butter melted
- 1 teaspoon Vanilla Extract
- 150 g Raspberries
- 100 g White Chocolate Chunks
- 2 tablespoon Demerara Sugar
- Preheat the oven to 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with paper cases.
- Weigh the caster sugar, plain flour and bicarbonate of soda into a large bowl and mix together.140 g Caster Sugar, 200 g Plain Flour, 1 teaspoon Bicarbonate of Soda
- Mix together the yogurt, eggs, melted butter and vanilla extract in a jug.100 ml Natural Yogurt, 2 Eggs, 140 g Butter, 1 teaspoon Vanilla Extract
- Gently mix the wet ingredients into the dry ingredients then fold in the rasperries and white chocolate.150 g Raspberries, 100 g White Chocolate Chunks
- Spoon the muffin batter into the muffin cases and sprinkle each one with a pinch of demerara sugar.2 tablespoon Demerara Sugar
- Bake for 18 minutes until golden brown.