Raspberry & White Chocolate Muffin Recipe
These delicious Raspberry and White Chocolate Muffins have the perfect combination of white chocolate chunks and tangy raspberries throughout. They make the perfect sweet treat at any time of the day.
Soft, fluffy, and so flavourful, with a buttery crumbs on top. Best of all, they’re super easy to make, and takes no more than 10 minutes to make the batter and just 25 minutes to bake – making these muffins a perfect quick and easy dessert.
The ingredients are also super-simple & flexible; you could also swap the raspberries out for any other berries, white chocolate to dark chocolate.
Make sure to give this super delicious muffin a go and be sure to share your version with us! 😋
In our recipe, we use raspeberries and white chocolate but you could also use strawberry and dark chocolate too?!
Serves: 12 | Prep Time: 10 mins | Cook Time: 25 mins | Ingredients: 11 | Difficulty: Easy
- 20g Cold Butter
- 32g Flour
- 25g light brown sugar
- 200g Plain Flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 75g Sugar
- 1 large egg
- 100g Whole milk
- 100g Plain Yogurt
- 75g Melted butter
- 75g White Chocolate, cut in big pieces
- 75g Fresh raspberries
In a medium bowl, combine the flour with the brown sugar and butter cut in small cubes. Pinch the mixture until it forms pea-size clumps. Leave aside while preparing the muffin mix.
1. Preheat oven to 175 degrees C. Line a muffin pans with cupcake liners or use parchment paper cut in 10cm squares.
2. In a separate bowl, mix flour, baking powder, baking soda, salt, and sugar together until well combined.
3. Add milk, egg, yogurt and melted butter in a medium bowl and whisk until well combined.
4. Add dry ingredients to wet ingredients and gently stir with a rubber spatula until just combined and no flour pockets.
5. Add the white chocolate chunks and the fresh raspberries, fold until the mixture is just combined – be careful not to over mix, or your muffins will be tough.
6. Scoop batter into greased or lined muffin pan, filling about 2/3 the way up. Then, add crumb topping to top of each muffin batter.
7. Place the pan in oven and bake for about 25-30 minutes. Muffins are done when a toothpick inserted comes clean and crumb topping is lightly browned.
🧁 Muffin Tips:
– Like all muffins, they are best eaten on the day of baking – ideally slightly warm! But any leftovers will keep in an airtight container for up two days.
– If you would like to freeze these muffin, use an airtight container and freeze them for maximum three months.
– I wouldn’t recommend using frozen berries – they would release too much water and ruin the muffins. For the best results, stick to fresh berries.
There you have it, Raspberry and White Chocolate Muffin recipe!
If you make this recipe, snap a picture & share it on Instagram tagging @cocoaboxau & we’ll re-share it 🙂 !
Ilaria is a Pastry Chef Consultant from Italy. She works with brands and businesses to create stunning & delicious desserts using traditional & modern techniques. See more of her work on: the-dessert-lab.mn.co
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