Raspberry White Chocolate Muffins

A raspberry muffin with a large bite taken out.

Raspberry White Chocolate Muffins

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.

Course Dessert, Snack

Cuisine Australian

Prep Time 5

Cook Time 25

Total Time 30

Servings small muffins

Calories 136kcal

Author Wandercooks

Cost $8

Equipment

2 small muffin trays
12 silicone baking cups / 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 aka almond extract
½ cup milk 125 ml / 4.22 oz
2 tbsp salted 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 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

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.

Nutrition