Sink your teeth into these indulgent raspberry muffins with white chocolate chips. Baked to perfection in just 25 minutes, these sweet treats won’t last long out of the oven.
In This Post You’ll Learn
Why We Love This
There’s something extra decadent with the combination of raspberries and white chocolate in a dessert, especially when we add the pièce de résistance – a hint of almond essence!
With the bursts of red in each muffin, these look divine on a platter ready to entertain guests for birthdays, dinner parties or BBQs. Slice them in half and sprinkle with icing sugar to make them nice and bite size for everyone.
Related: Strawberry Muffins / Lemon Blueberry Muffins
Fresh or Frozen Raspberries?
Whatever you have on hand will work fine. Although, one thing to be aware of is fresh raspberries will hold their shape better and the colour won’t run, but you may find the frozen berries tint your muffins a light pink (but still taste just as good!).
What are Raspberry Muffins?
Raspberries and white chocolate are enveloped in a super simple muffin base with a touch of almond. Pulling this together couldn’t be easier – just mix and bake.
Muffins are small, bite size cakes, usually cooked in patty pans or muffin cups and baked in a 6 or 12 cup muffin tray. They don’t usually have icing or toppings.
Muffins are a great way to use up fruit in the fridge, have snacks on hand on the bench (or the freezer) and make for cute little desserts too.
What You’ll Need
- Flour – We use self raising flour in this recipe, however if you only have plain flour on hand add 1 ½ tsp baking powder.
- Sugar – Regular white sugar is all you need. Sub with brown sugar or coconut sugar if you prefer for a hint of caramelisation to the flavour.
- Almond Essence – Also known as almond extract. Sub with vanilla extract.
- Eggs & Milk – We use extra large eggs in baking, around 59 g / 2 oz in weight. We also use full cream dairy milk, sub with nut milks if you prefer.
- Butter – You can use salted or unsalted butter. If unsalted, you might like to add a pinch of salt which helps bring out all extra flavour in the muffins against the sweetness.
- Raspberries – Fresh or frozen work. Sub with strawberries or mulberries, as they also work well with white chocolate.
- White Chocolate – White chocolate baking chips work best, and pair perfectly with raspberries.
How to Make Raspberry and White Choc Muffins
First, gather your ingredients: See recipe card below for measurements.
- Pre-heat the oven to 180˚C / 360˚F.
- Pop your self raising flour and white sugar into a small mixing bowl. Give it a quick stir and leave a hole 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 thoroughly for a minute or two (or on low to medium speed for a mixer).
- Now it’s time to add the raspberries and white choc chips! Fold them through gently with a wooden spoon so the berries stay whole and don’t bleed too much colour.
- Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.
- Makes around 6 muffins. Double for a big batch.
Wandercook’s Tips
- Kid Friendly – This is an excellent kid friendly recipe. They’ll enjoy mixing the fruit and chocolate chips in, especially if they raspberries squish a little, there’ll be squeals of delight as the red swirls through the batter.
- Save Money – Raspberries can be known to be expensive. The best way to save money is buy them in season (Nov-Apr in Australia and June to August in the US), buy them in bulk from farmers markets, and freeze any you won’t use in time to cook with during out of season without spending top dollar!
- Eggs – It’s always best to use room temperature eggs when baking or making desserts.
- 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.
- Storage – Store your homemade muffins at room temperature in an airtight container lined with a paper towel, with another paper towel on top of the muffins. Avoid double stacking the muffins and keep a little space between each one. This will help absorb any moisture from the muffins, keeping them fresher for around 3-4 days.
FAQs
Reusable silicone muffin cups are amazing because the muffins don’t really stick to them, so they usually pop out nice and easy when you’re ready to eat. If using paper cups or patty pans, use two per muffin, as this really helps to retain the shape of the muffin when cooking.
Try sprinkling a teaspoon of all purpose flour over them in a bowl and give the raspberries a quick mix to coat. This should help them stay around the top or middle of your muffins while baking.
Yep, homemade muffins can be frozen. Make sure they’ve completely cooled down first, then pop them into an airtight container. They’ll last around 2-3 months. You can thaw them 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!
Variations
- Swap the Fruit – Try our blueberry muffins or strawberry muffins next!
- Chocolate – Dark chocolate works just as well with raspberry. If you’re feeling decadent, you could even use a combination of both!
Try these amazing recipes next:
★ Did you make this recipe? Please leave a comment and a star rating below!
Equipment
- 8 Silicone muffin patty pans
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
- ½ cup milk 125 ml / 4.22 oz
- 2 tbsp butter softened, 25 g / 0.88 oz
- ⅓ 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 180˚C / 360˚F.
- Pop your self raising flour and white sugar into a small mixing bowl. Give it a quick stir and leave a hole in the middle.1 cup self raising flour, ¾ cup white sugar
- 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 thoroughly for a minute or two (or on low to medium speed for a mixer).1 egg, ½ tsp almond essence, ½ cup milk, 2 tbsp butter
- Now it's time to add the raspberries and 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 patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until gorgeously golden brown.
- Makes around 6 muffins. Double for a big batch.
Video
Recipe Notes
- Kid Friendly – This is an excellent kid friendly recipe. They’ll enjoy mixing the fruit and chocolate chips in, especially if they raspberries squish a little, there’ll be squeals of delight as the red swirls through the batter.
- Save Money – Raspberries can be known to be expensive. The best way to save money is buy them in season (Nov-Apr in Australia and June to August in the US), buy them in bulk from farmers markets, and freeze any you won’t use in time to cook with during out of season without spending top dollar!
- Eggs – It’s always best to use room temperature eggs when baking or making desserts.
- 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.
- Storage – Store your homemade muffins at room temperature in an airtight container lined with a paper towel, with another paper towel on top of the muffins. Avoid double stacking the muffins and keep a little space between each one. This will help absorb any moisture from the muffins, keeping them fresher for around 3-4 days.
- Swap the Fruit – Try our blueberry muffins or strawberry muffins next!
- Chocolate – Dark chocolate works just as well with raspberry. If you’re feeling decadent, you could even use a combination of both!
Nutrition
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