Last Updated on 18 March, 2026 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.
Also try Raspberry and White Chocolate Brownies.
Raspberry and White Chocolate 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!
Calories and Nutritional Information
The figures used in the recipe are estimates only and should be taken with a grain of salt – pardon the pun. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Have you given the raspberry and white chocolate muffins recipes a go? I’d really love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked these treats, check out some of my tips and other tasty recipes for muffins and other vegetarian snacks. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Raspberry and White Chocolate Muffins
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 cups flour - plain, all purpose
- ½ cup sugar - caster, superfine
- 1 ½ tsp baking powder
- ½ tsp bicarb soda - baking soda
- 1 egg
- ½ cup olive oil
- ½ cup yoghurt - natural or Greek
- ½ cup milk
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 ½ cups raspberries - frozen (or fresh)
Instructions
- Preheat oven to 200°C| 180°C 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.
Nutrition
*Nutrition and calorie figures are estimates only.
