Bursting with fresh raspberry flavour and sweet white chocolate, these tall, moist muffins are delicious and so easy to make!
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With so many of us currently living and working at home in isolation, I wanted to bring some positivity to the table. This raspberry white chocolate muffin recipe is so easy and approachable. I can’t wait to share it with you!
What an unbelievably strange time we are living in at the moment. All of our lives have in some way been turned upside down by the recent turn of events; I think we’re still trying to get used to this new way of living. How we took so many things for granted, like going out for a meal or seeing our friends.
Isolation is hard for a lot of us but luckily it has given me more time to spend in my kitchen and work on new recipes. As you know I try to keep all of my recipes as simple and unintimidating as possible. I feel these muffins especially are so easy for anyone, especially those wanting to bake for the first time.
Raspberry White Chocolate Muffins recipe
As mentioned in my other muffin recipes, I’ve learned a little trick for getting those big ol’ muffin tops. By baking the muffins at high temperature initially, this causes the muffins to rise more quickly. Then by dropping the temperature after just five minutes, this bakes the muffins through whilst maintaining those high tops!
Natural Raspberry Flavour in Muffins
I’ve squeezed as many raspberries into this recipe as I can without the muffins ending up soggy. The raspberry flavour is all-natural with no extracts required.
I recommend making sure you have a least one raspberry on top of your muffin case mixture before putting them in the oven. I love how the raspberries burst and leave a pretty marbled appearance on top!
How to make moist muffins
My goal with this muffin mixture was for it to be thick enough to hold all of the raspberries and white chocolate, whilst not being too dense and tough. I’m so happy that the raspberries and chocolate don’t sink to the bottom of the mixture, yet they still have a wonderfully light texture.
I also wanted these babies to be super moist, and I feel I’ve achieved this with the use of ingredients such as oil, buttermilk and light brown sugar. They all bring wonderful moisture to recipes and as you may notice I use them in a lot of my cake recipes! I also included some butter so we don’t lose that buttery cake flavour.
Quick and Easy Raspberry White Chocolate Muffin Recipe
Muffins have got to be one of the easiest recipes to make, as you just need two bowls. One with the ‘dry’ ingredients, the other with the ‘wet’ ingredients. Combine the two, mix until just combined with a spatula or wooden spoon, and you’ve got your muffin batter!
No electric mixers or fancy equipment needed here. They can be made in no time at all, and freeze really well too!
Then you’ll just need a 12 hole muffin pan. I use one similar to the one shown below. I use muffin cases sometimes as in these pictures, but sometimes I like making them without cases – then I just spray my muffin pan lightly with non-stick cake pan spray. Handy if you’re out of muffin cases!
I’m really proud of this muffin recipe and just writing this blog post is making me want to rush and make some more as soon as I’m done.
I absolutely love these raspberry white chocolate muffins and I’m confident you will too!
If you make it I’d love to see! You can show me by tagging me @bakerjoblog or using #bakerjoblog!
Other muffin recipes to try:
Other cake recipes to try:
- Nutella Brownies
- Lemon Blueberry Cupcakes
- Carrot Loaf Cake
- Lemon Drizzle Loaf Cake
- Peanut Butter Brownies
- Chocolate Coconut Cake
- Chewy Homemade Brownies
- Carrot Cake Swiss Roll
- Gingerbread Latte Cake
- Banoffee Brownies
Raspberry White Chocolate Muffins
- 12 hole muffin tray
- Spatula or wooden spoon
- 1 large and 1 medium mixing bowl
- 300 g self-raising flour
- 2 tsp baking powder level
- 1/2 tsp bicarbonate of soda level
- 1/2 tsp salt level
- 100 g caster sugar
- 100 g light brown sugar
- 50 g butter melted
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 60 ml sunflower oil
- 200 ml buttermilk room temperature
- 200 g raspberries whole
- 200 g white chocolate chips
- Preheat oven to 220°C/200°C fan. Line your muffin tray with muffin cases or spray with non-stick spray.
- In a large bowl whisk together the flour, baking powder, bicarbonate of soda, salt, caster sugar and light brown sugar until combined. Set aside.
- In a medium bowl whisk the melted butter, eggs, buttermilk, sunflower oil and vanilla extract until combined.
- Pour this wet mixture into the large bowl of dry ingredients, and fold together with a wooden spoon or rubber spatula until just combined.
- Now add the raspberries and white chocolate chips and continue folding together gently until just combined. Do not over mix at this stage as it will make the muffins dense.
- Fill each muffin case all the way to the top.
- Place the muffin tray onto the middle shelf of your preheated oven. Set a timer for 5 minutes. This initial 5 minutes at high temperature allows the muffins to rise more rapidly.
- At the 5 minute point, without opening the oven door, drop the oven temperature to 180°C/160°C fan. Bake the muffins for a further 15 minutes.
- Remove the muffin tray from the oven and place onto a wire rack. After 5 minutes remove the muffins from the tray and place them on the wire rack to cool completely.
- Best eaten within around 4 days. Store in an airtight container at room temperature.