Delicious white chocolate and raspberry muffins

Delicious white chocolate and raspberry muffins
Sweet Treats

Tart raspberries and sweet white chocolate, what’s not to like? The best thing about this classic bakery-style muffin recipe is that it is completely customisable and can be used as a base for whatever flavour you feel like. If you’re not the biggest fan of white chocolate, dark chocolate works really well here too. Some other great ideas are blueberry, apple and cinnamon or double chocolate. Not only that but they are very easy to make, a perfect recipe for beginner bakers or for making with the kids this summer. It makes about 6-7 jumbo sized, fluffy muffins but if you don’t have a muffin tin to hand you could always make mini versions in a cupcake tin which would yield more. Another thing that can sometimes be tricky to get hold of are full-size muffin cases but you can always just make your own rustic, tulip shaped muffin cases from squares of baking paper.

  • 100g soft margarine
  • 125g caster sugar
  • 2 free range eggs
  • 100ml full-fat natural yoghurt
  • 50ml whole milk
  • 225g self-raising flour
  • ¼ tsp baking powder
  • 25g fresh raspberries
  • 35g white chocolate cut into chips, plus extra for decoration


Pre-heat the oven to 200℃/190°Fan/Gas mark 6. Line a muffin tin with large muffin cases. In a mixing bowl, cream the margarine and sugar together until pale and fluffy. In a separate smaller bowl, combine the eggs, milk and yoghurt. Then whisk this into the margarine and sugar mixture. At this point, it will look bubbly and curdled but don’t panic! Sieve in the flour and baking powder and fold in gently. It is so important to try and not over-stir at this point or you will lose the fluffy texture you’re looking for. If the mixture is too thick you can add a very small amount of water to soften it. Now fold in the raspberries and chocolate chips. Try not to break the raspberries up too much while trying to evenly distribute them. Spoon out the mixture into your prepared muffin cases. Bake for 20-25 minutes until golden brown. A skewer inserted into the middle of the muffin should come out clean. Leave the muffins to cool for a few minutes in the tin then transfer to a wire rack to cool completely. They can then be served as they are or for an extra touch of indulgence, drizzle some melted white chocolate over the top.

These muffins are best enjoyed on the day they are made but they will keep for about three days in an airtight container at room temperature. They also freeze really well so if there are any leftovers save them for another day!