Raspberry & White Chocolate Muffins

The freshness of raspberries beautifully complements scrummy white chocolate — a great combination all within one muffin. I made these for friends and they loved them! Keep the white chocolate in large chunks rather than small pieces, since it tastes best once baked. Makes about 12 muffins.

Why you'll love these muffins

• Bakery-style flavour with juicy raspberries and big pockets of melted white chocolate.
• Soft and tender thanks to buttermilk and oil.
• One bowl for dry, one for wet — no mixer needed.
• Ready in about 30 minutes, start to finish.

Ingredients

• 200g (1 2/3 cups) plain/all-purpose flour
• 100g (1/2 cup) sugar
• 100g (1/2 cup packed) brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 125ml (1/2 cup) buttermilk
• 45ml (3 tbsp) oil
• 1/2 tsp vanilla extract
• 50-100g (1/3 to 2/3 cup) white chocolate disks or chunks
• 125g (1 cup) fresh raspberries

Directions

1. Preheat oven to 190°C/375°F. Line muffin tins with paper liners.
2. Whisk dry ingredients together in a large bowl.
3. In a separate bowl, whisk egg, buttermilk, oil, and vanilla. Add to dry ingredients, mixing until just combined.
4. Carefully fold in white chocolate and raspberries.
5. Fill each muffin cup 2/3 full. Bake 15-20 minutes until a toothpick comes out clean.
6. Cool 5-10 minutes in the tin, then transfer to a wire rack to finish cooling.

🎁 Get free access to 600+ recipes and 30 online courses Join free here →

Alla's tips

• Don't overmix. Stir until you can't see dry flour — a few lumps are fine and give you a tender muffin.
• Toss the raspberries in a spoonful of flour so they don't sink to the bottom.
• Fold gently so the raspberries stay whole and don't turn the batter pink.
• Keep the chocolate chunky for melty pockets in every bite.
• Want a bakery-style dome? Bake for the first 5 minutes at 425°F (220°C), then lower to 375°F (190°C) for the rest.

Storage

Keep in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Freeze for up to 3 months and warm for 10–15 seconds in the microwave.

Frequently asked questions

Can I use frozen raspberries?
Yes — add them straight from frozen (don't thaw) and bake for a few extra minutes.

No buttermilk?
Stir 1/2 tbsp lemon juice or vinegar into 1/2 cup (125ml) milk and let it sit for 5 minutes.

Can I use butter instead of oil?
Yes — use the same amount of melted, cooled butter. Oil keeps the muffins softer for longer.

Can I use other berries?
Blueberries or chopped strawberries work beautifully too.

Why did my muffins turn out dense?
The batter was overmixed or the baking powder was old. Mix gently and check the date on your baking powder.

More bakes to try

• The Best Easy Banana Bread
• No-Bake Raspberry & White Chocolate Cheesecake
• Pumpkin Loaf with Cream Cheese Frosting
• Chocolate Piroshki with Raspberry

Hugs, Alla xox

✨ Want to learn a new cake with me every month? Try Cake Club for 7 days →