Raspberry and White Chocolate Muffins
Last Updated on November 23, 2024 by Elby | The Tasteful Pantry
Raspberry and White Chocolate Muffins are perfectly balanced. The combination of tart raspberries with rich white chocolate creates the perfect balance of flavours, making these muffins an absolute treat for brunch, afternoon tea, or any time you need to kick that sweet tooth craving. Spiced Apple, Peaches and Cream and Orange and White Chocolate are other popular fruit muffin recipes.
Raspberry Muffin Ingredients:
- Plain flour: The base for your soft, fluffy muffins.
- Caster sugar: Just the right amount of sweetness.
- Baking powder: To help the muffins rise beautifully.
- Bicarb soda: Adds a little extra lift and lightness.
- Egg: Binds the ingredients together while adding richness.
- Olive oil: For moisture and a subtle depth of flavour.
- Natural or Greek yogurt: While adding moisture to the muffins, the yoghurt also creates a fluffy texture.
- Milk: Also for the moisture.
- Vanilla extract: Enhances the sweetness and complements the white chocolate.
- Frozen raspberries: Bursts of juicy tang in every bite. You can also use fresh, but I find frozen don’t ‘mush’ as easily.
- White chocolate chips: Creamy sweetness to balance the tartness of the berries.
Tips for Perfect Muffins:
- Don’t Overmix: Stir the batter just until the ingredients are combined to avoid tough muffins.
- Use Frozen Raspberries: They’ll hold their shape better and prevent the batter from turning too pink and watery.
- For Extra Indulgence: Sprinkle with a little icing sugar once the muffins have completely cooled.
Storage:
- Store the Raspberry and White Chocolate Muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- These muffins (like most), also freeze. Pop them in an airtight container, and they’ll keep for up to 3 months… well, in theory they will, but the likelihood of there still being some in the freezer at this point is very low 😉
These Raspberry and White Chocolate Muffins are sure to become a favourite. Whether for brunch, an afternoon snack, a lunchbox treat or as a simple dessert, they’re the perfect balance of fruity and sweet!
Feedback & More
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Raspberry and White Chocolate Muffins
Tart raspberries and rich white chocolate are the perfect combo in these muffins. And the best part? The caramelised white choc chips on the edges of the muffins!!
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Ingredients
2 cups plain flour
1/2 cup caster sugar
1 1/2 tsp baking powder
1/2 tsp bicarb soda
1 egg
1/2 cup olive oil
1/2 cup natural or Greek yoghurt
1/2 cup milk
1 tsp vanilla extract
1 cup white chocolate chips
1 1/2 cups frozen raspberries
Directions
- Preheat oven to 200C | 180C fan forced and line a 12-hole muffin tin with paper casings.
- Sift the flour, sugar, baking powder and bicarb soda in a large bowl.
- Whisk in the egg, oil, yoghurt, milk and vanilla, until combined.
- Using a wooden spoon, stir through the chocolate chips.
- Add the raspberries and stir until they are just combined – try not to overmix.
- Bake for 20-25 minutes. Remove from the oven and leave to cool completely in pan. They will crumble if you try to remove them too early.
Spiced Apple Muffins
Cooks in 35 minutesDifficulty: EasyA delicious blend of cinnamon, apple and lemon make these muffins a treat.
Raspberry White Chocolate Slice
Cooks in 60 minutesDifficulty: EasyThis Raspberry White Chocolate Slice is irresistible. The richness of the white chocolate perfectly balances the tartness of the raspberries.
Peaches and Cream Muffins
Cooks in 30 minutesDifficulty: EasyThese muffins are fluffy on the inside with juicy bursts from the peaches, and nice and crispy on top.
