These raspberry white chocolate muffins are fluffy and tender, bursting with juicy raspberries and pockets of creamy white chocolate. The tartness of the raspberries perfectly balances the sweet richness of the white chocolate, creating a delicious treat. Enjoy them fresh from the oven, when the raspberries are warm and the white chocolate is deliciously melty.
Do you consider muffins breakfast or a snack?
I’m talking about the sweet kind—the blueberry, double chocolate chip, banana variety. Personally, I think they’re both. I’ve seen some muffins marketed as “breakfast muffins,” but when that muffin craving strikes, time of day doesn’t matter to me. It’s the perfect morning tea or coffee companion and also serves as a light mid-afternoon treat. Muffin fit wherever needed.
The first time I had a blueberry muffin, I was amazed. It was soft, moist, and packed with just the right amount of fruit—sweet bursts in every bite. Then I tried a strawberry muffin, and just like that, muffins became one of my favorite treats. It certainly didn’t help that they were always on some kind of offer! For someone who never liked fruit in baked goods, I quickly became a fan.
So when I started baking, muffins were high on the list of things I wanted to master. At one point, I ended up with a grand total of 48 muffins in my kitchen. I’ve tried every trick in the book. Starting with baking the muffins at a high oven temperature, tried it. Chilling the batter? Done that too.
What I’ve learned is that muffins aren’t a one-size-fits-all situation. There are definite dos and don’ts, and it all depends on the add-ins.
You can find countless muffin recipes and tips online, but keep reading to discover my tips for making the best muffins.
Why you will love these Raspberry and White Chocolate Muffins
Easy to make- These muffins do not require any equipment. All you need is a bowl, a whisk and a spatula.
Soft and moist- The texture of these muffins is amazing. They stay moist and soft for days.
Full of flavour- Loaded with chocolate chunks, chips and raspberries.
Ingredients for this recipe
Raspberries– You can use fresh or frozen raspberries in this recipe. I used frozen ones because I prefer them to fresh ones, which tend to get too mushy when baked. If you are using frozen, there is no need to thaw, as they tend to bleed when thawed.
White chocolate– Chopped chocolate chunks and chips add a creamy, milky richness to the muffins that perfectly complements the tartness of the raspberries.
Unsalted Butter– This enhances the flavour of the muffins by adding a depth of flavour.
Oil– Keeps the muffins moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the muffins’ flavour.
Sour cream– The high fat content in sour cream contributes to moist, rich muffins. The fat also coats gluten strands, resulting in a more tender crumb.
Flour– Plain flour or all-purpose flour provides structure and stability to the muffins.
Sugar– Caster or granulated sugar sweetens the muffins while also retaining moisture in the cake.
Nutmeg: This is optional, but I love the extra flavour it adds.
Baking powder– This leavening agent produces gas that expands when heated and helps the muffins rise, creating a light and fluffy texture.
Salt- Balances the sweetness of the muffin and enhances the flavour of the muffin.
How to make the raspberry white chocolate muffins
- Preheat oven to 170°C Fan/190°C/375°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a jug, whisk together melted butter, sour cream, buttermilk, oil, eggs and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Add raspberries, white chocolate chunks and chips to the batter and gently fold them in.
6. Fill muffin liners nearly to the top with batter.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow them to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
For an extra touch, top the muffins with a few more raspberries and chunks of white chocolate, if you like.
Fresh or frozen raspberries
I’ve tested this recipe using both fresh and frozen raspberries, and I’ve found that frozen raspberries tend to work best. Raspberries are delicate, and when frozen, they hold their shape better, especially when folded into batter. Also, when baked, they retain their vibrant flavour and create delightful bursts of fruity jammy flavour in your muffins.
I’ve included a side-by-side comparison of each batter and their baked results,
How to store muffins
These muffins will stay fresh for around 3 to 5 days at room temperature and in the fridge for up to 1 week.
To freeze, you can individually wrap each muffin and then place them in a ziploc bag or airtight container and then freeze for up to 3 months.
To thaw, place overnight in the fridge, then heat in the microwave for 30 seconds if desired.
Tips for the best raspberry white chocolate muffins
- Get to know your oven– No two ovens are exactly alike, so it’s important to understand how yours behaves. Start by investing in a good-quality oven thermometer—Amazon has plenty of reliable options. Place the thermometer in the center of your oven and preheat it. This step will help you determine whether your oven’s temperature dial is accurate.
- Use a digital scale- Although measurements are also provided in cups, it’s best to use a kitchen scale for greater accuracy. This ensures precise ingredient measurements.
- Use room temperature ingredients-Bring your buttermilk, sour cream and eggs, to room temperature before baking. This ensures the batter mixes evenly and the muffins bake perfectly.
- Do not over-mix the batter as this can develop gluten, resulting in dense muffins. For best results, stir the batter until the flour mixture is just combined.
- Preheat your oven at least 20 minutes before baking. This allows it time to reach the correct temperature.
- Do not overbake the muffins, as they will become dense and dry.
For more muffin recipes, check these out
Raspberry White Chocolate Muffins
Ingredients
- 315 grams (2 ½ cups + 1 tablespoon) plain or all-purpose flour
- 200 grams (1 cup) sugar
- ½ teaspoon nutmeg
- 3 teaspoons baking powder
- 180 ml (¾ cup) buttermilk
- 60 grams (¼ cup) sour cream, room temperature
- 60 grams (¼ cup) unsalted butter, melted
- 60 ml (¼ cup) oil
- 2 large eggs
- 200 grams (7 ounces) frozen or fresh raspberries do not thaw if using frozen
- 150 grams (5.3 ounces) white chocolate, chunks and chips
Instructions
- Preheat oven to 180°C Fan/200°C/400°F. Line a muffin tin with muffin liners.
- In a large mixing bowl, add flour, nutmeg, sugar, baking powder, and salt. Whisk to combine. Set aside
- To a jug, add buttermilk, melted butter, oil, eggs and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
- Add the raspberries and white chocolate chunks or chips to the batter and gently fold them in. Be careful not to overmix- if you do, the muffins will be dense.
- Fill muffin liners nearly to the top with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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