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5.0 from 3 votes

Raspberry and White Chocolate Muffins

Fluffy raspberry and white chocolate muffins are an easy bakery-style treat that you can make yourself at home using fresh or frozen raspberries.

Total Time
40 mins
Servings: 12
Calories: 337 kcal
Course: Dessert
Cuisine: Australian

Ingredients

  • 375 g self-raising (self-rising) flour see my notes for a substitution
  • 220 g raw caster sugar golden caster sugar
  • 125 g raspberries (fresh or frozen) see my notes for frozen
  • 100 g white chocolate chips
  • 250 ml buttermilk see my notes for a substitution
  • 60 g salted butter melted
  • 1 egg lightly beaten
  • 2 teaspoon vanilla
  • 4 tablespoon vegetable oil

Instructions

    Cup of Yum
  1. Preheat oven to 180c.
  2. In a jug or small bowl, combine buttermilk, vegetable oil, melted butter, vanilla and beaten egg then whisk to combine and set aside (the mixture will look a bit curdled, that's ok).
  3. In a large bowl place self-raising flour and raw caster sugar and whisk together to combine.
  4. Add raspberries and white chocolate chips to the flour and mix gently to combine.
  5. Add the buttermilk mixture to the flour mixture then fold gently until it's just incorporated - don't overmix!
  6. Line a 12-hole muffin tin with muffin cases then divide the batter evenly between each hole and bake for 20 - 25 minutes or until a skewer inserted into the centre comes out clean.
  7. Remove the muffins from the tin and place on a wire rack to cool.

Notes

  • *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
  • If you are going to use frozen raspberries for this recipe, don't thaw them first. They will bleed into your batter - same taste but not quite as pretty. Just make sure they don't have any frost on them.
  • Substitute 375g of self-raising flour with 375g of plain (all purpose) flour then add 5 teaspoons of baking powder and sift to combine well.
  • Buttermilk substitute - add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled. This link has more options.
  • The more you mix the batter the tougher and more rubbery the muffins will turn out. Use as few strokes as possible and try to make each one count by scraping right along the base of the bowl with a spatula.

Nutrition Information

Calories 337kcal (17%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 28mg (9%) Sodium 68mg (3%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 183IU (4%) Vitamin C 0.04mg (0%) Calcium 49mg (5%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 337

% Daily Value*

Calories 337kcal 17%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 14g 22%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Trans Fat 0.2g 10%
Cholesterol 28mg 9%
Sodium 68mg 3%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 183IU 4%
Vitamin C 0.04mg 0%
Calcium 49mg 5%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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