These Raspberry & white chocolate muffins are bursting with flavour! It’s generously filled with white choc chips and juicy tart raspberries
Raspberry and White Chocolate Muffins?
YES PLEASE! Like caramel slices, raspberry and white chocolate muffins are very popular in Australia and can be found in most cafes.
If you are yet to try a raspberry and white chocolate muffin then make it your mission to sink your teeth into one ASAP!
This recipe is so simple and unbelievably good! so why not make a batch today? Your house will smell like freshly baked muffins and you will be rewarded with beautiful muffins that taste amazing!
These muffins are deliciously moist, generously filled with juicy tart raspberries and sweet white chocolate. Who knew these ingredients would work so well together and create irresistible muffins that are bursting with flavour!
OMM! (Oh My MUFFINS!)
I can’t believe it has taken me this long to post my first ever muffin recipe, as I am a big muffin addict!
There is always a batch of my homemade muffins sitting on top of our kitchen bench. As soon as we are down to our last two muffins I would have already whipped up a new batch.
Muffins are the perfect snack, they are quick to whip up, tasty, easy to grab and munch on the go! There are also many varieties of muffins to make, from naughty to healthy and sweet to savoury.
Tomasi, Nara and I are very fussy when it comes to muffins. We often find ourselves arguing about the latest batch of muffins I’ve experimented with. Nara loves her muffin super moist whereas Tomasi finds moist muffins gluggy, he loves his muffins sweet with a crusty top. I love my muffins soft, fluffy with lots of fillings.
So I guess I have unintentionally answered my own question as to the reason why I haven’t posted a muffin recipe, it’s because Tomasi and Nara did my head in! I have made a rule that before I post any recipe on here the 3 of us must approve it. So, I have the difficult task of creating a muffin that all 3 of us loved and finally this one passed the test!
My cutie one-year-old Kai seems to love every muffin I’ve made for him. When he was new to solids I made him several varieties of mini muffins. Kai was so adorable, he held them in his tiny hands and bit into them like he was eating an apple.
If you love Aussie recipes try my irresistible salted caramel slice or the fully-loaded Aussie burger with the lot.
Backing muffins guide and tips
Muffins are simple to make but there are a few things to look out for. Get these steps right and you are likely to get muffins that are fluffy and soft.
Temperature – Always preheat the oven and let it come to the right temperature before putting in the muffins in the oven.
Every oven heats differently so it’s important to check and adjust the right temperature. Generally, fan-forced ovens should be lowered to 20°C (68°F) less than conventional ovens but with the cooking time unchanged.
So, for example, for this recipe the muffins need to be baked at 200°C (392°F) for 18 minutes, that means on fan-forced ovens it will be baked at 180°C (356°F) for 18 minutes.
I also highly recommend checking the muffins 2-3 minutes prior to the suggested cooking time. As soon as a skewer comes out clean when inserted in the middle of a muffin take them out of the oven. Overcooking will result in sad muffins that are hard and dry in texture.
Do not overmix the batter – Yes I know, this is easier said than done!
I swear I have this evil mini version of me sitting on my shoulders barking orders at me to MIX MIX AND MIX my muffin batter. But before my saint mini-me appears to intervene it’s all too late and my muffin batter is overmixed.
Overmixed batter will result in very tough, dry and dense muffins. It also doesn’t look very pretty, the tops are flat and smooth and they’ll look wonky.
As a rule of thumb, combine the wet and dry ingredients and mix a few times until just combined and STOP. Don’t worry if the batter appears lumpy as we are not after a smooth batter when making muffins!
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Ingredients needed
Flour – To make my muffins a little healthier and less processed I often mix in wholemeal flour to the plain flour. This makes the muffins slightly denser in texture so if you prefer a lighter muffin stick to plain flour.
Raspberries – Frozen or fresh raspberries can be used in this recipe. If using frozen, don’t take them out of the freezer until it’s time to throw them in the batter as defrosted raspberries will disintegrate and colour the entire batter.
White chocolate – White, dark or milk chocolate will work wonderfully in this recipe as they all offer sweetness to balance off the tartness from the raspberries. Here it’s common to use white chocolate chips.
Oil – Use oils with no flavour such as vegetable, canola, rice bran or light/mild virgin oil.
Vinegar and milk – This is basically a quick and cheats way of making buttermilk if you don’t have any available. If you do have buttermilk you can use this instead and leave out the vinegar and milk.
Buttermilk and baking soda help the muffins rise nicely, it also makes them airy and fluffy.
How to make Raspberry and white chocolate muffins
Step-by-step guide with photos
Preheat the oven to 200°C (392°F) or 180°C (356°F) for fan-forced. Place the muffin cases in the muffin tray and spray the inside of the cases generously with oil to prevent the muffins from sticking.
FOR THE WET INGREDIENTS:
In a medium bowl mix in the milk and the vinegar and leave to stand for 10 minutes or until the milk has thickened slightly. Add in the eggs, milk, sugar, vanilla and oil to the milk, mix well to combine.
FOR THE DRY INGREDIENTS:
In a large bowl add the flours and sift in the baking soda and salt and mix well.
Make a well in the middle of the dry ingredients and pour in the wet ingredients, stir a few times only. Add in the chocolate and raspberries and stir a few more times just to combine, do not overmix the batter. It’s okay if the batter is lumpy but make sure there are no patches of dry flour remaining.
Fill muffin cases no more than two thirds full with the batter. Bake in preheated oven for 18 to 20 minutes but check the muffins 2 to 3 minutes prior to prevent overcooking them. Muffins are ready when the skewer comes out clean when inserted in the middle. Take the muffins out of the tin and cool them on a baking rack.
Storage – will last up to 3 days at room temperature in a container, or up to 3 months if frozen.
Cooking measurements are in Australian standard spoon and cup measurements
Cooking measurements are in Australian standard spoon and cup measurements.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
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Cheers (I’ll drink to that) – Cat Tre
Raspberry and white chocolate muffins
Ingredients
- 1 cup raspberries (NOTE 1)
- ¾ white chocolate chips (NOTE 2)
- oil spray
Wet ingredients
- ¾ cup milk (NOTE 3)
- 2 tsp white vinegar (NOTE 3)
- ½ cup sugar
- 2 large eggs (lightly whisked)
- ½ cup vegetable oil (NOTE 4)
- 1 tsp vanilla extract
Dry ingredients
- 1 cup plain flour (all purpose flour)
- 1 cup wholemeal flour (whole-wheat flour) (NOTE 5)
- 1 tsp baking soda (bi-carb soda)
- pinch of salt
Instructions
- Preheat the oven to 200°C (392°F) or 180°C (356°F) for fan-forced. Place the muffin cases in the muffin tray and spray the inside of the cases generously with oil to prevent the muffins from sticking.
- FOR THE WET INGREDIENTS – a medium bowl mix in the milk and the vinegar and leave to stand for 10 minutes or until the milk has thickened slightly. Add in the eggs, milk, sugar, vanilla and oil to the milk, mix well to combine.
- FOR THE DRY INGREDIENTS – In a large bowl add the flours and sift in the baking soda and salt and mix well.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients, stir a few times only. Add in the chocolate and raspberries and stir a few more times just to combine, do not overmix the batter. It's okay if the batter is lumpy but make sure there are no patches of dry flour remaining.
- Fill muffin cases no more than two thirds full with the batter. Bake in preheated oven for 18 to 20 minutes but check the muffins 2 to 3 minutes prior to prevent overcooking them. Muffins are ready when the skewer comes out clean when inserted in the middle. Take the muffins out of the tin and cool them on a baking rack.
