White Chocolate and Raspberry Muffins recipe

White chocolate and raspberry muffins

I’ve always preferred cooking over baking and savoury over sweet but recently that’s gone out the window and our freezer is stuffed full of cake as a result.

These white chocolate and raspberry muffins are a variation of the Apple, Cinnamon and Sultana Muffins that I love because the basic recipe produces muffins that aren’t super sweet and are medium sized rather than gigantic. I use frozen raspberries, which can be a bit tart, but the white chocolate balances them out nicely.  


Makes: 12

  • 250g self-raising flour
  • 1 tsp baking powder
  • 100g caster sugar
  • 2 eggs (mine were medium sized)
  • 125ml milk (I used full fat)
  • 4 tbsp neutral-tasting oil (I used vegetable oil)
  • 120g frozen raspberries
  • 100g white chocolate chunks


  1. Heat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with paper cases.
  2. Add 250g of self-raising flour, 1 teaspoon of baking powder and 100g of caster sugar to a large bowl and mix well.
  3. In another bowl or jug, add 2 eggs, 125ml of milk and 4 tablespoons of oil. Whisk well then pour into the dry ingredients. Stir to combine the wet and dry ingredients, taking care not to over-mix. Gently fold 120g of frozen raspberries and 100g of white chocolate chunks into the batter.
  4. Divide the batter into the muffin tin and bake for 25-30 minutes until golden on top (I check the muffins after 20 minutes and rotate them so they cook evenly). The muffins are ready when a cake tester comes out clean. Leave to cool for a few minutes then turn out onto a wire rack to cool fully.