These cute little raspberry white chocolate muffins are super moist and totally snackable! The recipe is quick, easy, and perfect for little chefs or when you just feel like baking. Enjoy them as an any-time treat a with a hot cuppa.
“Just made these tonight and they were delicious! Super moist and had wonderful flavour. I also made a glaze to top it off by mixing powdered sugar, milk, and a little bit of almond extract. This is definitely a keeper recipe!”
Emily
In this post you’ll learn
Endlessly adaptable muffins!
This fool-proof muffin method is based on our iconic strawberry muffins – first taught to us by an Italian chef! Since then they’ve been made again and again by Wandercooks readers around the world, with everyone making different recipe tweaks along the away.
We’ve seen readers make them dairy free, egg free, mix and match the fruit or add different spices or extracts to make unique little muffins all of their own. But no matter what you decide to do with them there’s one thing we guarantee – they won’t last long once they come out the oven!
Related: Strawberry Muffins / Lemon Blueberry Muffins
Fresh or frozen raspberries?
You can use either in this recipe. One thing to be aware of is fresh raspberries tend to hold their shape better and the colour won’t run as much while baking. You may find frozen berries tint your muffins a light pink (but still taste just as good!).
Ingredients & Substitutes
- Self-Raising Flour – This is our go-to flour for most baking recipes, however if you only have plain flour on hand you should add 1 ½ tsp baking powder.
- Sugar – We usually use caster sugar because it dissolves nicely into the batter, giving you a really nice fluffy texture in the finished muffins. Sub with regular white sugar in the first instance, or try them with brown sugar or coconut sugar for a hint of caramelised sweetness.
- Almond Essence – Also known as almond extract. The combination of almond flavour, tart raspberries and sweet white chocolate just works for unique flavour twist! Sub with vanilla extract or just leave it out if you prefer a more traditional flavour.
- Egg – We use extra large eggs in baking, which usually weight around 59 g / 2 oz.
- Milk – This recipe works with most milks, so while we normally use full cream dairy milk, you can swap this out for skim milk or plant based milks such as almond, soy or oat milk if you prefer.
- Butter – Salted butter is our fave, we love how the salt really enhances the sweet and tart raspberry flavour. Sub with unsalted, but you might like to add a pinch of salt if you do.
- Raspberries – You can use fresh or frozen raspberries. Sub with any other berries you like (strawberries, blueberries, blackberries, mulberries, or even a mix), as they all work well with white chocolate.
- White Chocolate Chips – Look for baking chips rather than melts, as the baking chips will hold their shape a little better while baking, giving you little pops of sweetness in the muffins rather than melting away into the batter while baking. Sub with milk or dark chocolate chips if you want to tweak the flavour.
Let’s Get Cooking!
- Pre-heat the oven to 180ËšC / 360ËšF. Pop your self raising flour and white sugar into a small mixing bowl. Give it a quick stir and leave a well in the middle.
- Next, crack the egg in the centre and add the almond essence. Mix it through just a little. Pour in the milk and softened butter, stirring until the ingredients are just combined. Tip: Avoid overmixing here, as this can lead to dry, dense muffins. Mix juuust enough to bring the ingredients together).
- Now it’s time to add the raspberries and white choc chips! Fold them gently through the batter with a wooden spoon so the berries stay whole and don’t bleed too much colour.
- Carefully spoon your muffin mixture into muffin trays lined with silicone muffin moulds or paper patty pans, filling each one up only 3/4 of the way to allow plenty of space for the muffins to rise. Bake for 25 minutes or until gorgeously golden brown.
- Makes around 12 small muffins or 6 full size / cafe style muffins. Double for a big batch.
Quick Tips
Storage
It’s best to store homemade muffins at room temperature in an airtight container. Line it with paper towel and place another piece on top of the muffins too. Avoid double stacking the muffins and ensure there’s a little space around each one. This will help absorb any moisture from the muffins, keeping them fresher and fluffier for around 3-4 days.
If they’ve started to dry out over time, just pop one in the microwave for 15-20 seconds to make it nice and soft and warm again.
You can freeze them this way for around 2-3 months. If you do, make sure they’ve completely cooled down first before popping in the freezer. Thaw on the bench or heat gently in the microwave to thaw them faster. This is super handy for a quick snack when you need it most!
FAQs & Troubleshooting
We use and recommend silicone muffin cups because they are reusable and the muffins don’t really stick to them, so they pop out nice and easy when you’re ready to eat. If using paper cups or patty pans, it’s a good idea to use two per muffin, as this helps give them a nice shape while baking.
Place the raspberries in a bowl and sprinkle them with flour, then stir gently to coat evenly. This should help them stay around the top or middle of your muffins while baking.
One of our readers had success using vegan egg replacer so you could try that. You could also try applesauce or mashed banana – but as these are untested we don’t have the specific quantities, so it may be trial an error. If you do try it, let us know!
Variation ideas to make them your own
- Fruit Combos – Try adding finely chopped apple or banana in along with the raspberry.
- Add Spice – Try mixing cinnamon, nutmeg or pumpkin spice through the batter for an extra depth of flavour.
- Pink Muffins – Crush the berries to draw out their juices then stir through the batter for a rich burst of colour.
- Toppings & Glazes – For a simple option, try them with a light sprinkle of a sugar and/or cinnamon (before or after baking). Or make them extra fancy with an icing sugar / powdered sugar glaze (mixed with milk and a little almond extract), or spiced streusel crumb topping.
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★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- 2 small muffin trays
Ingredients
- 1 cup self raising flour heaped, 150 g / 5.29 oz
- ¾ cup white sugar 125 g / 4.4 oz
- 1 egg 59 g / 2.08 oz, extra large
- ½ tsp almond essence aka almond extract
- ½ cup milk 125 ml / 4.22 oz
- 2 tbsp salted butter softened, 25 g / 0.88 oz
- â…“ cup raspberries fresh or frozen, 75 g / 2.64 oz
- ¼ cup white choc chips 30 g / 1 oz
Instructions
- Pre-heat the oven to 180ËšC / 360ËšF.
- Pop your 1 cup self raising flour and ¾ cup white sugar into a small mixing bowl. Give it a quick stir and leave a well in the middle.1 cup self raising flour, ¾ cup white sugar
- Next, crack the 1 egg in the centre and add the ½ tsp almond essence. Mix it through just a little. Pour in the ½ cup milk and 2 tbsp salted butter (softened), stirring until the ingredients are just combined. Tip: Avoid overmixing here, as this can lead to dry, dense muffins. Mix juuust enough to bring the ingredients together).1 egg, ½ tsp almond essence, ½ cup milk, 2 tbsp salted butter
- Now it's time to add the ⅓ cup raspberries and ¼ cup white choc chips! Fold them through gently with a wooden spoon so the berries stay whole and don’t bleed too much colour.⅓ cup raspberries, ¼ cup white choc chips
- Carefully spoon your muffin mixture into muffin trays lined with silicone muffin moulds or paper patty pans, filling each one up only 3/4 of the way to allow plenty of space for the muffins to rise. Bake for 25 minutes or until gorgeously golden brown.
Video
Recipe Notes
- Room Temp Egg – It’s best to use room temperature eggs when baking or making desserts. So if you’re planning to make this recipe later, remember to take one out of the fridge an hour or so before you get started. If you forget (like we usually do), you can place it in a bowl of warm water for 5-10 mins to quickly bring it up to temperature.
- Avoid Over-Mixing – Only stir the batter just enough to bring the ingredients together. This will help keep the muffins nice and fluffy and light once baked. If you mix too much, it can cause them to become dense and firm.
- Prefer to Use a Stand Mixer? – No worries! Mix all the wet ingredients in the stand mixer first, then gradually add in your dry ingredients. Again, avoid over-mixing, you still want light and fluffy muffins!
- Extra Decoration – Reserve a small amount of raspberries and white choc chips to sprinkle over the top of each muffin cup before baking.
- Storage – Store muffins at room temperature in an airtight container lined with paper towel top and bottom. Avoid double stacking and ensure there’s space around each one. This will help absorb moisture, keeping them fresher for around 3-4 days.Â
Nutrition
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