Can I use frozen raspberries instead of fresh?

Yes! Use them straight from the freezer. No need to thaw, as thawing releases excess moisture that can ruin the texture.

Why did my muffins turn out dense?

Overmixing is the usual culprit. Stir until just combined. Also, check if your baking powder or self-raising flour is fresh.

Can I make these muffins ahead of time?

Absolutely. Store them in an airtight container for up to 3 days. They also freeze well for up to 3 months.

How do I prevent white chocolate from sinking?

Toss your chocolate pieces in a tablespoon of flour before adding to the batter. This helps keep them suspended while baking.

White Chocolate and Raspberry Muffins

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These white chocolate and raspberry muffins are soft, moist, and packed with sweet-tart flavor. A foolproof, easy-to-make recipe that delivers bakery-quality results, perfect for brunch, bake sales, or a cozy weekend treat.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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160ml sunflower oil (or vegetable oil)
150ml whole milk
1 large egg
1 tsp vanilla extract (optional)
300g self-raising flour
200g caster sugar
150g white chocolate chips (or chopped bar)
150g raspberries (fresh or frozen)
75g melted white chocolate (optional topping)
Freeze-dried raspberries for garnish (optional)

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Instructions

Preheat oven to 180°C (350°F) or 160°C fan. Line a 12-hole muffin tray with muffin cases.
In a large bowl, whisk together the egg, milk, oil, and vanilla extract.
Add the flour and sugar, then mix gently with a spatula until just combined. Do not overmix.
Fold in the white chocolate chips and raspberries.
Divide the batter evenly into the muffin cases.
Bake for 25–30 minutes until golden and springy to the touch.
Allow to cool in the tray for 10 minutes, then transfer to a wire rack.
Once fully cooled, drizzle with melted white chocolate and sprinkle with freeze-dried raspberries if desired.

Notes

Do not thaw frozen raspberries before adding to the batter.
Toss chocolate chips in a little flour to prevent sinking.
Use full-fat milk for best results.
These muffins are best enjoyed fresh but can be stored for up to 3 days.
They can be frozen for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 19g
Sodium: 120mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg

Find it online: https://recipeshots.com/white-chocolate-raspberry-muffins/