Homemade white chocolate raspberry muffins, made from scratch. They are sweet and soft, with puffy, high-tops and a crunchy sugar topping. Filled to the brim with plump, juicy raspberries and chunks of white chocolate chips, they are so easy to make and everyone loves them!
Why you’ll love this recipe
- Super easy – these muffins use regular pantry ingredients and require only 10 minutes of prep time, no mixer required. Follow the tips below for soft and fluffy muffins with lovely, crunchy high tops.
- So delicious – fluffy and moist, fresh and flavourful. You can’t beat homemade muffins and the combination of white chocolate and raspberries is always a winner!
- Freezer friendly – make a double batch and freeze them in an airtight container for up to 3 months. Mine never last that long – and I bet that yours won’t either!
- Perfect for sweet cravings – save them for a coffee for morning or afternoon tea or serve them at parties, or a lovely addition to a weekend brunch. They are also great for a sneaky lunchbox snack (or check out this healthier version here)!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Raspberries – either fresh or frozen raspberries will work in this recipe, depending on what is available. You can also swap raspberries for strawberries or blueberries.
Plain flour – also called all-purpose flour, plain flour is used to give the muffins their structure and texture. For a finer crumb, you can use cake flour.
Caster sugar – is used to add sweetness. Less sugar is used, as both the white chocolate and raspberries add sweetness to the muffins too. You can add more, or less sugar, to taste. For lunchbox muffins, reduce the sugar to ¾ cup instead.
Baking powder and baking soda (bicarb soda) – both are used here to help the muffins rise, by creating carbon dioxide bubbles. Check that both are in date, or they won’t be as effective.
Eggs – add moisture and bind the muffins together. Use large, free-range eggs that are at room temperature.
Buttermilk is added for moisture and a soft crumb. If you don’t have any, see my notes below on making your own buttermilk at home.
White chocolate chips – use chocolate baking chips, or alternatively add roughly chopped white chocolate pieces.
Raw sugar – a coarse, sprinkling sugar is recommended for irresistibly crunchy and sweet muffin tops.
Step by step guide
Step 1 – Mix the dry ingredients;
Mix the plain flour, baking powder, baking soda, salt and caster sugar in a bowl until combined.
Step 2 – Fold through the raspberries and white chocolate chips;
Gently fold the berries and chocolate chips into the dry ingredients, until they are coated in the flour mixture.
Step 3 – Mix the wet ingredients;
Whisk the eggs, buttermilk, vanilla and melted butter in a bowl until combined.
Step 4 – Combine the wet and dry ingredients;
Add the wet mixture to the flour mixture and very gently fold until just combined. It should take less than 15 strokes and it is important to avoid overmixing. It’s ok if there are still a few small pockets of flour – this is preferable to overmixing which will cause hard, dense and flat muffins.
Step 5 – Bake;
Use an ice cream scoop to divide the mixture evenly into 12 paper cases (for a muffin tray), 14 paper cases (in a cupcake tray) or 6 jumbo paper cases (for a jumbo muffin tray) and bake according to the instructions below, until the muffins are puffy, golden and cooked through.
*The oven will start at a higher temperature to help the tops of the muffins rise up. After 5 minutes, the temperature is turned down to allow for even cooking.
**To check if a muffin is cooked through, insert a wooden skewer into the middle. If it comes out clean (with a few crumbs sticking), it is ready. If it comes out with wet mixture, it still needs a little more time.
Full ingredient quantities and a detailed method can be found in the recipe card below.
Expert tips
- This recipe makes 12 muffins, if you are using a regular muffin tray. If you have a smaller cupcake-sized tray (slightly less than ⅓ cup capacity), you will need to increase the muffin numbers to make 14, so that the mixture doesn’t overflow from the top. Alternatively, you can also make 6 jumbo-sized muffins. Please note that an additional 5 minutes will need to be added to the cooking time for extra large muffins.
- Fill the muffin cups/paper cases right to the top. This ensures that the batter will rise enough to get a nice, domed top (and some nice height).
- Start the oven at a higher temperature of 220 C/428 F and then reduce it after five minutes to 180 C/356 F. This will initially cause the batter to rise quickly for the domed top and will prevent them from spreading out as they bake. Lowering the temperature after 5 minutes will then allow them to bake evenly.
- Don’t overmix the muffin batter. Doing this will cause your muffins to be hard, dry and tough. Try to keep the folding to 15 strokes or less.
- All ovens vary slightly. So, check your muffins for “doneness” a couple of minutes before the suggested cooking time.
- Weigh your ingredients. Measuring the flour and sugar will help with accuracy and consistent results.
- If you don’t have any buttermilk, you can make and use your own homemade version. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole/full fat milk and stir. Let it sit for 5 minutes while you prepare the other ingredients and then use as normal.
FAQs
Muffins are always best eaten fresh, on the day that they are made. They can then be stored in an airtight container at room temperature for around 2 days, or frozen for up to 3 months. Please note that if you store them in the fridge (3-4 days), they should be brought back to room temperature before eating. This is because they will harden when cold, due to their butter content. The fridge will also dry them out faster, but placing them in the microwave for 10 seconds will make them fresh and soft again.
When it comes to dry muffins, over-baking is usually the cause. Cook them until they are just done. Start checking them 2-3 minutes before the recommended cooking time, as all ovens vary. For super moist muffins, buttermilk, oil and egg yolks all help to increase moisture. And this recipe contains all three!
Yes, you can freeze these muffins! First, allow them to cool completely and then wrap them in baking paper before placing them in an airtight container in the freezer for up to 3 months. To thaw, place them in the fridge (in a container) overnight, or sit them at room temperature for 1-2 hours before eating. Placing them in the microwave for 10 seconds once thawed will make them super soft again.
First, make sure your rising/leavening agents are fresh and in-date. Out of date baking powder and baking soda won’t work. Make sure your ingredients are at room temperature before starting and make sure your oven is the correct temperature. I recommend starting the muffins at a higher temperature and then reducing it after five minutes. This helps the muffins to rise up instead of spread out and gives them a nice, crackly top.
Either fresh or frozen berries can be used, depending on what you have available. You can also swap for blueberries or strawberries, if you have some that you need to use up.
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White Chocolate Raspberry Muffins
Ingredients
- 430 grams plain flour about 2 ½ cups
- 3 teaspoons baking powder
- 1 teaspoon bicarb soda baking soda
- ½ teaspoon salt
- 230 grams caster sugar (1 cup) raw or white caster sugar
- ¾ cup white chocolate chips
- 1 ¼ cup raspberries fresh or frozen
- 2 large eggs
- 1 cup buttermilk or see notes below to make your own
- 3 teaspoons vanilla bean paste or extract
- 130 grams melted butter a little over ½ cup
For topping
- raw sugar, to sprinkle over the top
Instructions
- Pre-heat your oven to 220°C/428 F. Line a 12-hole muffin tray with paper cases (or 14 holes for slightly smaller cupcake trays).
- Place the dry ingredients (plain flour, baking powder, bicarb soda, salt and caster sugar) in a large bowl and stir to combine.
- Add the chocolate chips and raspberries and gently fold them into the mixture using a spatula or wooden spoon.
- In a separate bowl or jug, add the wet ingredients (eggs, buttermilk, vanilla and melted butter) and whisk until combined.
- Add the wet mixture to the dry mixture and fold very gently until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop, divide the mixture evenly between the lined paper cases and sprinkle the tops with a little raw sugar. Place the tray into the oven.
- Bake for 5 minutes at 220°C and then reduce the temperature to 180°C/356 F and bake for a further 12-15 minutes, or until the muffins are golden and cooked through. Start to check them for "doneness" a few minutes earlier, as all ovens vary.
- Add the muffins to a wire rack to cool completely. Store them in an airtight container if not eating right away.
Video
Notes
- Fill the muffin cups/paper cases right to the top. This ensures that the batter will rise enough to get a nice, domed top (and some nice height).
- Start the oven at a higher temperature and then reduce it after five minutes. This will initially cause the batter to rise quickly for the domed top and will prevent them from spreading out as they bake. Lowering the temperature will then allow them to bake evenly.
- Don’t overmix the muffin batter. Doing this will cause your muffins to be hard, dry and tough.
- All ovens vary slightly. So, check your muffins a couple of minutes before the suggested cooking time.
- Weigh your ingredients. Measuring the flour and sugar will help with accuracy and consistent results.
- Don’t have any buttermilk? That’s ok, you can make and use your own homemade version! Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of whole/full fat milk and stir. Let it sit for 5 minutes while you prepare the other ingredients and then use as normal.
- Storage; Muffins are always best eaten fresh, on the day that they are made. They can then be stored in an airtight container at room temperature for around 2 days, or frozen for up to 3 months. Please note that if you store them in the fridge, they should be brought back to room temperature before eating. This is because they will firm up and dry out faster when cold, due to their butter content. Placing them in the microwave for 10 seconds will make them fresh and soft again.
- To avoid dry muffins; When it comes to dry muffins, over-baking is usually the cause. Cook them until they are just done. Start checking them 2-3 minutes before the recommended cooking time, as all ovens vary.
- Freezing; First, allow them to cool completely and then wrap them in baking paper before placing them in an airtight container in the freezer for up to 3 months. To thaw, place them in the fridge (in a container) overnight, or sit them at room temperature for 1-2 hours before eating. Placing them in the microwave for 10 seconds once thawed will make them super soft again.
- Check your baking powder and bicarb soda; First, make sure your rising/leavening agents are fresh and in-date. Out of date baking powder and baking soda won’t work.
- Make sure your ingredients are at room temperature before starting and make sure your oven is the correct temperature. I recommend starting the muffins at a higher temperature and then reducing it after five minutes. This helps the muffins to rise up instead of spread out and gives them a nice, crackly top.
- Fresh or frozen berries? Either fresh or frozen berries can be used, depending on what you have available. You can also swap for blueberries or strawberries, if you have some that you need to use up.
- Please note that the nutrition information is based on the batter being divided into 12 muffins, with one muffin being one serve. The nutritional information is an estimate only and does not take into account any additional toppings served with the slice.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary. I have included weights for the shortbread crust, to help with the exact measurements.
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