I don’t have enough words to tell you how amazing these raspberry white chocolate muffins are. With plump raspberries, sweet white chocolate chunks and soft, fluffy texture. This will become your new favourite muffin recipe.
Table of contents
Why you’ll love it
- Because raspberries and white chocolate are besties
- A crunchy, streusel covered muffin top
- Moist and tender on the inside
- Incredibly easy to make
- So quick – done in just over 30 minutes
These raspberry muffins are going to become a regular in this house and, since hubby doesn’t like berries, I get to eat them all myself. Ok, maybe I’ll give some away.
Ingredients in this recipe
- Flour (1)
- Sugar (3) – just a little since we have white chocolate in these.
- Salt (8)
- Baking powder (10)
- Buttermilk (2) – this is what makes the muffins so tender.
- Eggs (5)
- Butter (7)
- White chocolate (4) – Chop up a bar of good eating white chocolate (I like Lindt or Cadbury Dream)
- Raspberries (6) – Fresh is best in these muffins. If you can only use frozen, use them while still frozen and dust them in flour first.
- Lemon (4) – because raspberries love lemon and it gives these muffins a freshness that can’t be beat.
- Vanilla (11) – use extract, not essence (which is artificial).
How to make them
I mean, these raspberry muffins are just so easy to make.
- The streusel: Literally 3 ingredients mixed together with a fork.
- Dry ingredients: Whisk together flour, sugar, baking powder and salt with a balloon whisk. This incorporates everything and lightens it.
- Wet ingredients: Just start adding these to a well in the centre of the dry ingredients. Then gently mix to combine it all.
- The add-ins: Add the raspberries and white chocolate chunks.
- Portion then bake: Portion out the batter equally between the muffin tin holes, scatter over the streusel and bake.
Tips and tricks
- Have all ingredients at room temperature. This helps them combine properly.
- Don’t overmix the batter as that can result in tough muffins.
- Fill the muffin holes right up – this batter makes enough for 12 regular sized muffins.
- All ovens vary – check for “doneness” 2-3 minutes before the recipe suggests.
- Always weigh ingredients like flour and sugar – very important. Use kitchen scales (cheap and last forever) or at the very least, use the spoon and level method. Never scoop directly from the container with a cup.
That last point is so important. Too much flour and you’ll end up with dry, heavy muffins and nobody wants that. Correctly measuring ingredients makes a real difference.
I love this recipe for it’s versatility.
- Berries: Use any berries in place of the raspberries. I’ve made blueberry muffins with this exact recipe and they were wonderful, but other berries will work too.
- Chocolate chips: If you don’t want to chop your own chocolate use choc chips – white, milk or dark. I recommend chopping chunks since you can cut them as big as you like.
Can I use frozen raspberries?
Fresh raspberries will work best in these fluffy muffins but you can use frozen.
Make sure they’re still frozen solid and dust them in flour before adding them to the batter.
How to make buttermilk
Did you know you can make buttermilk at home? Real buttermilk is best but you can make a very good substitute by mixing 1 cup of milk with 3 teaspoons of vinegar or lemon juice.
Give it a mix and let it sit for 5 minutes before using.
Can muffins be frozen?
These raspberry muffins are best eaten fresh but, if you can’t get through a whole batch, give them a warm in the microwave for 10 seconds to fluff them up again.
They freeze well too. Wrap them well in plastic wrap or place them in an airtight container. Thaw them in the microwave for 25-30 seconds.
Raspberry White Chocolate Muffins
- 65 g plain (all purp) flour (½ cup / 2.3oz)
- 50 g white sugar (¼ cup / 1.8oz)
- 28 g unsalted butter, melted (2 tablespoons / 8 teaspoons / 1oz) (notes 1)
- 295 g plain (all purp) flour (2 ¼ cups / 10.4oz)
- 150 g white sugar (¾ cup / 5.3oz)
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup buttermilk (180ml) (notes 4)
- 113 g unsalted butter, melted (½ cup / 4oz / 1 stick)
- 2 large eggs, room temperature, lightly beaten
- 2 teaspoons vanilla extract
- Zest of one lemon
- 1 tablespoon lemon juice (notes 1)
- 1 cup fresh raspberries (125g / 4.4oz)
- 1 cup chopped white chocolate, cold (180g / 6.3oz)
- a couple of mixing bowls
- a 12 hole regular muffin tray
- If you haven’t already, melt the butter and let it cool slightly as you proceed with the next few steps.
- Preheat the oven to 180C / 350F / 160C fan forced. Line a regular 12 hole muffin tin with muffin cases (they’re slightly taller than cupcake cases).
- Combine streusel ingredients – flour, sugar, melted butter – in a small bowl and mix with a fork until fully combined and starting to clump. Set aside.
- In a large bowl, combine muffin dry ingredients – flour, sugar, baking powder, and salt. Whisk well to combine and lighten.
- Make a well in the centre. Add the buttermilk, melted butter, beaten eggs, vanilla, lemon juice and lemon zest. Stir with a spatula until just combined.
- Add the chocolate and most of raspberries – keep a few aside to dot the tops of the muffins. If raspberries are very large, you can tear a few. Mix very gently until combined.
- Divide batter among cases evenly. Dot with remaining torn raspberries, then scatter streusel over the top of each (they should be almost to the top of the cases now).
- Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
- Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
- Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
- Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or vinegar. Mix then let it sit for 5 minutes before using.
- Storage: Best eaten the day they’re baked. Store leftovers in an airtight container in the fridge (2-3 days) or freezer (2 months). Reheat in microwave to fluff up again.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.