09 February 2011

Raspberry and White Chocolate Chip Muffins

Many years ago I came across my first raspberry and white chocolate chip muffin in a coffee shop. It was delicious and I knew immediately that I needed to recreate that deliciously wonderful treat. I didn't get it right first time, probably not even the second time, but it finally came together and this is what I've come up with. It has been a family favourite for years and all three kids love them.

Raspberry and White Chocolate Chip Muffins


2 cups SR flour
¼ cup white sugar
¼ cup brown sugar, packed
90g butter, melted
1 cup milk
1 large egg
⅔ cup white chocolate chips
1 cup frozen raspberries


Makes 18 muffins.

Preheat oven to 180ºC/350ºF.

Sift flour and add sugars. In a separate bowl add melted butter, milk, and lightly beaten egg. Pour the wet ingredients into dry and mix until just combined. Do not over beat. Add white chocolate chips and raspberries and mix through lightly.

Spoon, or scoop (I use my #20 ice-cream scoop), the mixture into prepared muffin tins and bake for 18-20 minutes. Remove from tins and allow to cool. 

I hope you enjoy them as much as we do.


  1. Yum! I love, love, love a good muffin. you are making ME hungry! Angie xo

  2. Lovely raspberry muffin recipe, really like the addition of the white chocolate. Look nice and fluffy, can't wait to try making a batch. Pretty sure I even have some fresh raspberry in the crisper.
    Happy Valentine's and thanks for sharing.

  3. I love raspberry and white chocolate paired together (and just posted a recipe for a quick bread featuring the two flavors)... these muffins look great!

  4. Loving these muffins, linking to them in tomorrow's post ;)

  5. What an amazing flavour combination for muffins!

  6. I don't mean to offend but made these last night.
    They were god awful. Nothing like 'muffin' texture.
    Hard and tasteless. I'm an accomplished baker so should have known better
    looking at the ingredients. But I was in a hurry- i'll give you
    that - they were quick to make. I'd keep looking if I was you - sorry to disappoint .

    1. Anonymous - I'd take your comment more seriously if you left your name. I've made these muffins loads of times over the years since I came up with it and you've obviously done something wrong. I don't really care how "accomplished" you are, everyone makes mistakes. You've either overworked the batter or overcooked them. They are extremely moist when baked correctly.

      Having said that, I'm in Australia and I use metric measuring cups and tablespoons, perhaps that's your issue.

  7. Christina Sabbagh03 March, 2013 22:07

    I just made these and they were delicious. The tartness of the rasberries compliments the sweetness of the chocolate in the muffins perfectly. I used the leftover raspberries to make some icing (which I know is not generally used with muffins but it works!) by mixing them with butter and then slowly adding icing sugar until the desired sweetness:tartness ratio was achieved. The raspberries make an incredible pink food colouring as well haha!