These raspberry and white chocolate muffins are the ultimate muffin flavour combination. The sweetness of the white chocolate works perfectly with the slight tartness of the raspberries.
Not only do these muffins taste amazing, but they are light and fluffy with a slightly crispy top. Best of all, they freeze so well making them perfect for a school lunchbox treat.
In need of more muffin flavour ideas? Take a look at the recipes below:
- Apple crumble muffins
- Chocolate banana muffins
- Banana Caramilk muffins
- Blueberry muffins
- Milo muffins
- Savoury muffins
- Zucchini slice muffins
Ingredients and substitutions
- Self raising flour – If you don’t have any self raising flour on hand, make your own by combining 2 cups of plain flour with 3 teaspoons of baking powder.
- White sugar – The white sugar could be replaced with caster sugar.
- Milk – Full fat milk was used in this recipe, but lower fat varieties can also be used.
- Canola oil – Use canola oil or any mild flavoured vegetable oil.
- Egg – A large sized egg was used in this recipe.
- Raspberries – Either fresh or frozen, both work great in this recipe.
- White chocolate chips – Use either chocolate chips, or roughly chop 1/2 a block of white chocolate.
Tips for the perfect raspberry muffins
Don’t overmix the batter
The batter will look slightly lumpy, but that means the muffins will be light and fluffy. Mixing the batter until smooth causes the muffins to be denser and chewier.
Gently fold through the raspberries
Once the batter has been mixed until just combined, very carefully fold through the raspberries. Mixing the raspberries through gently will stop the berries from turning the batter red.
Storing the muffins
Muffins always taste best the day they are baked, but they will also keep for 2-3 days in an airtight container at room temperature. These muffins can also be frozen for up to 3 months in an airtight container or a ziplock bag.
Store these muffins in an airtight container at room temperature for up to 3 days.
These muffins are also suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
- 2 cups self raising flour
- 1/2 cup white sugar
- 1 cup milk
- 1/2 cup canola oil
- 1 egg
- 1 cup raspberries, fresh or frozen
- 1/2 cup white chocolate chips
- Preheat the oven to 180c. Line 2 x 6 hole muffin tins with baking paper and set aside.
- Add the self raising flour, sugar and white chocolate chips to a large mixing bowl. Stir until well combined.
- Add the milk, canola oil and egg to a medium mixing bowl. Whisk with a fork until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.
- Add the raspberries to the batter and gently fold through, stirring as little as possible to avoid turning the batter red.
Spoon the mixture into the prepared muffin tins. Bake for 20 minutes, or until cooked through. Allow to cool in tins.
- Store muffins in an airtight container at room temperature. These muffins can also be frozen.
- Use either fresh or frozen raspberries in these muffins.
- Store these muffins in an airtight container at room temperature for up to 3 days.
- Freeze these muffins in and airtight container or ziplock bag for up to 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 19mgSodium: 272mgCarbohydrates: 30gFiber: 1gSugar: 13gProtein: 4g