Sylvia’s Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Muffins

A new spin on my muffin recipe that I just love to make when I feel like the classic mix of raspberry and white chocolate. Again, I do not bake my muffins too sweet, I’m sweet enough as it is 🙂 ha, ha! But then again you can add more sweetness if you wish. I suggest adding a little wholemeal to the flour to give a nutty flavour and use fresh or frozen raspberries and, well, I just love Milky Way white chocolate in these! (I don’t get paid for promotion!). 🙂 Eat fresh from the oven or pop a few in the freezer for when you feel peckish. Without further ado, here is one of our all time favourites. Enjoy! Sylvia xx

INGREDIENTS    Makes 12 Muffins
110g organic plain flour
110g organic self-raising flour
1 teaspoon bicarbonate soda
Pinch of salt
60g-80g caster sugar
175ml sunflower oil
175ml milk (full cream or low fat)
1 free range egg lightly beaten
¼ teaspoon vanilla extract
80g Milky Way or Lindt white chocolate, roughly chopped
100g-120g fresh or frozen Tasmanian raspberries

Preheat oven 170-180°C (Conventional cooking). For full fan forced/convection cooking set temperature 20-40°C lower.

Line a 12-hole muffin-baking tray with muffin paper cases.


  • Keep aside 12 raspberries as garnish for the top of the muffins.
  • Lightly beat the egg with the vanilla. Set aside.
  • Sift both flours with bicarbonate soda and salt into a large bowl then add the caster sugar. Dry whisk to combine all ingredients.
  • Make a well in the centre; add the oil, milk and beaten egg mixture.
  • Gently mix all ingredients then gently fold in the raspberries.
  • Spoon the mixture into the muffin cases 2/3 full.  Place in the oven to bake on the middle rack for 15 minutes.
  • Remove the muffins from the oven. Place a reserved raspberry on top of each muffin. Pop back into the oven.
  • Bake for a further 12 to 15 minutes or until golden brown. Remove from oven and place on a cooling rack.
  • Serve warm or at room temperature dusted with pure icing sugar.

Note on Flour: I bake with my own flour mix, at a ratio of 4 parts organic light flour to 1 part wholemeal flour for flavour, nutrition and texture.

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