Raspberry White Chocolate Muffins
By Jessie
Updated: August 27, 2026
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By: Jessie
Updated: August 27, 2026
Rate This Recipe:
These easy raspberry white chocolate muffins are soft, fluffy and packed with juicy raspberries, creamy white chocolate chunks and a lovely crunchy sugary top. They’re super simple to make, and the mix of tart, juicy berries and sweet, creamy white chocolate makes every bite seriously delicious.
This recipe is part of my “Bake in 30” series, where I bring you delicious, easy baking recipes that you can make in less than 30 minutes. Check out these 30-minute Chocolate Chip Cookies!
Ingredients To Make Raspberry White Chocolate Muffins
- Self-raising flour: The added raising agent in self-raising flour helps the muffins rise with a fluffy texture. If you don’t have self-raising flour, use 300g plain flour plus 2 teaspoons of baking powder.
- Sugar: You can use white or golden caster sugar to sweeten the muffins.
- Baking powder: Gives the muffins an extra lift for those bakery-style domed tops.
- Vegetable or sunflower oil: Gives the muffins a soft, moist and tender crumb.
- Buttermilk: The key ingredient to creating light, soft and fluffy muffins with a rich flavour.
- Eggs: This recipe uses 2 medium eggs. Use room temperature eggs for the best results.
- Vanilla extract: For a bit of warmth and depth of flavour.
- Fresh or frozen raspberries: Baked into the muffins, creating pockets of juicy berry flavour.
- White chocolate: Chopped into chunks and baked into the muffins to create melted pockets of chocolate.
- Demerara or granulated sugar: Sprinkled on top for a golden crunchy muffin top.
RECIPE AT A GLANCE
TASTE
Tart raspberries and creamy white chocolate are a winning combination! Especially baked into rich buttermilk vanilla-flavoured muffins.
TEXTURE
Light, fluffy and beautifully moist with juicy berries, melty chocolate and a little crunchy sugar topping.
SKILL
Beginner-friendly, easy to make and ready in around 30 minutes.
SERVES
This recipe makes 12 muffins.
How To Make Raspberry White Chocolate Muffins
Step 1: Make the muffin mixture
This recipe uses a ‘two-bowl method’, where you mix the dry and wet ingredients separately before gently combining them. This helps ensure everything is evenly incorporated without overmixing the batter (the secret to soft, fluffy muffins). Overmixing can lead to dense, dry muffins, and nobody wants that! Aim for a slightly lumpy batter with visible air bubbles – that’s exactly what you want. I recommend using a hand whisk rather than an electric one, as it gives you much more control.
Step 2: Fill the base of the liners with mixture
Add a heaped spoonful of the plain muffin mixture to the base of each liner. It might seem like a little extra faff, but this creates a sturdy base that helps stop the raspberries from sinking to the bottom as the muffins bake.
Step 3: Fold in the raspberries and white chocolate
Give your raspberries a quick wash, then toss them in a little flour so they’re fully coated. If you’re using frozen raspberries, there’s no need to wash them first. The flour coating helps stop the berries sinking to the bottom, so you get juicy raspberries dotted throughout the muffins instead.
Add the floured raspberries and white chocolate chunks to the muffin mixture, then gently fold everything through a few times until evenly distributed. Try not to overmix, we want to keep all those lovely air bubbles in the batter.
Step 4: Fill the muffin cases
Divide the mixture evenly between the muffin cases, filling each one right to the top. Dot a few extra raspberries over the surface, then finish with a sprinkle of demerara sugar for that lovely crunchy, golden topping. The extra raspberries also mean you’re guaranteed to have those gorgeous juicy berries peeking out from the tops once they’re baked.
Step 5: Bake!
Now for the bit that gives these muffins those lovely bakery-style tall, domed tops. Start them at 220°C fan for 8 minutes – the high heat gives the raising agent a quick boost and helps the muffins rise nice and tall. Then, without opening the oven door, turn the temperature down to 180°C fan and bake for another 12 minutes. The lower temperature lets them bake through gently without drying them out, leaving you with soft, fluffy muffins.
How To Make Your Own Muffin Liners
Out of muffin liners? No problem! You can easily make your own using baking paper or greaseproof paper. Simply cut out squares that are larger than the holes of your baking tin and use the base of a jar or ramekin to press them down to create muffin liners. It’s that easy!
Recipe FAQ’s
Yes, you can absolutely use frozen raspberries! There’s no need to thaw them first — just toss them in a little flour and fold them straight into the batter.
If you don’t have buttermilk, you can make an easy substitute: mix 250ml milk with 1 tablespoon lemon juice or white vinegar, and leave it to sit for 5 minutes. Or swap for 150ml milk plus 100ml sour cream.
Toss your berries in a tablespoon of flour before adding them to the batter. This little trick helps them stay suspended throughout the muffin instead of sinking to the bottom — especially useful when making jumbo or bakery-style blueberry muffins.
Yes! Ideal if you have more time on your hands or would like to prep ahead. Just wrap the bowl in clingfilm and chill in the fridge for a few hours or overnight.
Dense muffins usually happen if the mixture is overmixed. For the best muffins, gently fold the wet and dry ingredients together until just combined. A lumpy, slightly airy mixture gives you light, fluffy muffins every time.
They will stay fresh for about 2 days in an airtight container at room temperature, or 4-5 days in the fridge. For longer storage, you can freeze them for up to 2 months — just defrost and enjoy whenever you need a quick, easy muffin fix!
Raspberry White Chocolate Muffins
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Print Pin Rate this RecipeIngredients
- 300 grams Self-raising flour or 300g plain flour + 2 tsp baking powder
- 200 grams Golden caster sugar or white caster sugar
- 1 teaspoon Baking powder
- 80 grams Vegetable oil
- 2 medium Eggs at room temperature
- 250 millilitres Buttermilk or 150ml milk + 150ml sour cream
- 2 teaspoons Vanilla extract
- 150 grams Raspberries fresh or frozen
- 100 grams White chocolate chopped into chunks
- 40 grams Demerara or granulated sugar
Instructions
- Preheat the oven to 220°C fan/240°C conventional. Line a 12-hole muffin tray with cupcake/muffin cases.
- In a large bowl, stir the flour, sugar and baking powder together to combine. Make a well in the middle and set aside.300 grams Self-raising flour, 200 grams Golden caster sugar, 1 teaspoon Baking powder
- In a separate bowl, whisk the oil, eggs, buttermilk and vanilla extract together.80 grams Vegetable oil, 2 medium Eggs, 250 millilitres Buttermilk , 2 teaspoons Vanilla extract
- Pour the wet ingredients into the dry. Fold until the mixture is just combined. Take care not to overmix, a lumpy mixture with lots of air bubbles is what you're looking for.
- Add a heaped tablespoon of plain mixture into each muffin liner to create a sturdy base (this will stop the raspberries from sinking).
- Toss the raspberries (reserve a handful for later) in a tablespoon of flour until well coated. Gently fold the raspberries and white chocolate chunks into the mixture.150 grams Raspberries
- Divide the mixture evenly between the liners, filling each one to the top.
- Dot a few extra raspberries on top and sprinkle over a little demerara or granulated sugar (the kind you'd put in your tea!). This way you're guaranteed to see juicy berries peeking out of the tops and the sugar will add a little sweet crunch.
- Pop the muffins in the oven on the middle shelf. Bake for 8 minutes at 220°C fan, then with the oven door closed, reduce the temperature to 180°C fan and bake for a further 12 minutes. Your muffins should look golden brown, have risen tall and domed on top.
- Let the baked muffins sit in the tin for 5 minutes, then lift them out onto a wire rack and leave to cool for another 30 minutes. Muffins are best enjoyed warm and freshly baked, but they will keep for 1-2 days at room temperature in a baking tin. Or up to 4 days if stored in the fridge.
