Raspberry & White Chocolate Muffins Recipe


  • 2 cups (250 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ¾ cup (150 grams) granulated sugar
  • 1 large egg, at room temperature
  • ¼ cup (50 grams) unsalted butter, melted and cooled
  • ½ cup (125 grams) whole milk, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups (125 grams) fresh raspberries
  • ⅔ cup (100 grams) white chocolate chips or chopped white chocolate


  • Preheat your oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners.
  • In a large bowl, whisk together the flour and baking powder.
  • In a separate bowl, whisk together the sugar, egg, melted butter, milk, and vanilla extract until well combined.
  • Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins.
  • Gently fold in the raspberries and white chocolate chips. Again, be careful not to overmix, as you don’t want to crush the raspberries.
  • Divide the batter evenly between the prepared muffin cups.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.


  • For extra sweetness, sprinkle a teaspoon of granulated sugar over the tops of the muffins before baking.
  • If you don’t have fresh raspberries, you can use frozen raspberries instead. Just thaw them slightly and pat them dry with a paper towel before folding them into the batter.
  • To make sure your muffins are perfectly golden brown on top, tent the muffin pan with aluminum foil after about 20 minutes of baking.
  • You can also add a streusel topping to these muffins for extra flavor and texture. In a small bowl, combine flour, brown sugar, and butter with a fork or pastry cutter until crumbly. Sprinkle the streusel over the batter before baking.


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