White Chocolate and Raspberry Muffins
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Delicious and Light White Chocolate & Raspberry Muffins packed full of Fresh Raspberries & White Chocolate Chunks – perfect Easy Bake!
I have always loved Muffins & Cupcakes, they’re definitely one of my favourite treats. White Chocolate and Raspberry is also one of the best combinations on the planet so the idea of making Muffin versions seemed obvious, and I wonder why I haven’t put up a recipe for them before!
These Muffins are easy to bake and have always gone down a hit at Charity Bake Sales, with Friends, and with Family especially (my trusty taste testers!) I prefer to use Fresh Fruit in my baking as I often find it works out better, but it depends on where you’re from, sometimes Frozen Fruit is better!
If using Frozen Fruit I don’t thaw my fruit first as it produces so much liquid that past bakes have failed so miserably! You would just use the frozen fruit the same as fresh, it might just take a minute or two longer to bake is all! Otherwise, it’s an easy swap!
These muffins are so light and fluffy yet lovely and moist still – something which I find some Muffin recipes can lose so easily! The touch of the Vanilla in the recipe creates such a nice background flavour to Muffins with the dashes of Raspberry & White Chocolate rippled through – perfection!
For the muffin mixture, it’s ridiculously easy to make. You only need a small whisk, a spatula, and a bowl to make the muffin mix – and you definitely do not need to use an electric mixer. In fact, I would recommend not to, so you don’t over mix the mixture!
I use sunflower oil in the recipe, because it has a lovely delicate flavour – it’s light, and is perfect for baking. However, you can use vegetable oil instead. Generally, I wouldn’t recommend using olive oil as that has a much stronger taste and could make the muffins taste oily.
I use whole milk in the recipe because you really should use full-fat ingredients for baking. It’s the science behind it – as well as it makes the bake better. You don’t want the mixture to split, and you want a tasty muffin – so please use whole milk if you can!
I use self-raising flour because it’s easier – but you can use plain flour if you need to. The general rule when substituting plain flour for self-raising is to mix two teaspoons of baking powder per 150g of plain flour. Whisk the baking powder into the flour well, before using the flour in a recipe!
I use caster sugar in these muffins – but this can change to a light brown sugar for example, or golden caster sugar if you want! I generally think basic white caster sugar is the best because you want the flavour to be quite delicate for these, but that is up to you!
The vanilla extract is entirely optional in the muffins, I just adore the flavouring. I tend to only use Nielsen Massey vanilla because it’s the best vanilla in the world. Whether it’s their standard vanilla extract, or vanilla bean paste, or even a vanilla pod! However, you can leave it out if you don’t have access to any!
I use the tulip style muffin cases for these, as they scream classic muffin. You can, of course, use larger cupcake cases – but I adore muffin cases sometimes. I bought my muffin cases from iced jems because the pack size is a lot larger than what you get in the supermarket, so it’s better valued!
I hope you love these as much as I do! Enjoy! X
White Chocolate & Raspberry Muffins!
Ingredients
Muffins
- 160 ml Sunflower Oil
- 150 ml Whole Milk
- 1 large Egg
- 1 tsp Vanilla Extract
- 300 g Self Raising Flour
- 200 g Caster Sugar
- 150 g White Chocolate Chips (Or chopped chocolate)
- 150 g Raspberries
Optional Decoration
- 75 g White Chocolate (melted)
- Freeze Dried Raspberries
Instructions
- Preheat your oven to 180C/160C Fan and line a 12-hole muffin tray with cases
- Mix together the egg, milk, vanilla and oil in a bowl (I use a whisk).
- Add the flour and sugar to the mixture, and using a spatula, mix together as little as possible till it's combined!
- Add in the white chocolate chips and the raspberries and fold through.
- Split the mixture evenly between the 12 cases, and bake in the oven for 25-30 minutes!
- Leave to cool fully in the tin, or on a wire rack.
- Once cooled, drizzle over some white chocolate and sprinkle on some freeze-dried raspberries!
Notes
- These will last for three days once baked, but are best on the day of baking.
- I use these muffin cases for these muffins!
- And I recommend this pack of freeze dried raspberries!
- You can swap the sunflower oil for vegetable oil!
- You can use any flavour chocolate chip.
- You can use fresh of frozen raspberries - or a different berry altogether!
ENJOY!
Find my other Traybake Recipes on my Recipes Page!
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J x
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Made this but once i added the sugar and flour it literally took up all the egg,milk and oil and seemed dry is this this right ??
Have used so many of your recipes and they are just devine xxx
Watch my YouTube video for these and see how I do it as it may show what’s different when you made it! x
If I use frozen raspberries do I put them in the mixture frozen or defrost them first?
Hiya! Frozen is fine! Enjoy! x
Love this recipe, turned out amazing.
Thank you!
I’ve completely forgot to buy oil to make these muffins, could I substitute with butter instead? Would it also be the same quantity? Thank you!
I’m afraid I haven’t tried these with butter yet – but typically for using oil in place of butter you would use 100g butter/75ml oil – you may want to increase it! x
Hi Jane!
Hope you’re doing well x
Can I use oat milk instead of whole milk?
I’m afraid I’ve never tried these with a dairy free milk – but I don’t see why not?! x
I tried this recipe as I love white chocolate and raspberry! I swapped the normal flour for gluten free flour and it worked perfectly! As gluten free is something I’m trying out at the moment. Let’s just say all 12 only lasted 3 days 😁. The children practically begged me for one each day. Another one of your fantastic recipes Jane, thank you!
Ahh that’s amazing! I’m so glad! x
Gobsmacked by just how delicious these tasted and how visually appealing they looked. Coated my raspberry’s in flour and they were perfectly distributed throughout. Fool proof easy recipe – I can’t wait to try more of your baking recipes now!
Do the muffin cases go oily at the bottom? I made them and they went oily.
There’s a number of reasons stuff can go oily – but they don’t personally for me! One good tip is to put some uncooked rice underneath the muffin cases (straight into the tray) and it can often soak it up!
I have tried so many different muffin recipes and these are, without a doubt, the very best. They taste amazing. So quick and easy to make too as long as you don’t overmix them. It’s tempting to keep stirring but don’t! Watch the video if you’re unsure. I made them in cupcake cases as I don’t have a muffin tray and got 18 out of the batter! My husband stated they were the “best muffins he’s ever had in his life” and he is a very fussy man who isn’t generally a huge cake fan (not quite sure what I’m doing with him tbh) . Looking forward to trying more of your recipes x
I’m not much of a baker but I made these muffins last week and I was surprised at just how well they turned out! Everyone who tried them said they were amazing! Your recipe was so simple to follow, thank you!
Absolutely delicious!! Really recommend and honestly really tasty with full flavour. Really easy and simple to make – straightforward instructions! Make sure to make these soon!!😍
These are so delicious! They didn’t last long, everyone loved them & so easy when following your Youtube step by step video.
I made these today and they are absolutely delicious and very easy to make as your recipes are very easy to follow. Thank you for keeping us sane with baking through Lockdown! 🙂