Mum’s Best Raspberry & White Chocolate Muffins – Easy Recipe

These raspberry & white chocolate muffins are one of my mum’s recipes that was even published in a cookery book years ago. They bake up soft and moist on the inside, slightly golden and crisp on the outside, and are filled with juicy raspberries and chunks of creamy white chocolate. It’s homestyle baking at its best — simple, generous, and perfect for sharing. If you enjoy this recipe, you might also like another of Mum’s classics: her homemade sausage rolls, which are always a hit.

Mum’s Raspberry & White Chocolate Muffins

Prep Time: 15 minutes mins

Cook Time: 20 minutes minutes

Servings: 12 Muffins

These Raspberry & White Chocolate Muffins are a family favourite from my mum’s kitchen. Soft and moist inside, golden and slightly crunchy on top, they’re filled with juicy raspberries and chunks of creamy white chocolate. It’s the kind of homestyle baking that’s simple to make but feels really special.

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Ingredients

 

• 2 cups self-raising flour 300g
• ⅔ cup caster sugar 150g
• Pinch of salt
• ¾ cup buttermilk 190ml
• 125 g butter melted & cooled slightly
• 1 tsp vanilla essence
• 1 large egg
• 150 g white chocolate, chopped into chunks, or ¾ cup white chocolate buttons
• 1- 1 ½ cups frozen raspberries 150-225g
• Icing sugar for dusting

Instructions

 

• Preheat oven to 200 °C fan (390 °F).
• In a large bowl, combine flour, caster sugar, and salt.
• In a jug, whisk buttermilk, melted butter, vanilla, and egg.
• Pour wet ingredients into the dry mixture and stir gently until just combined.
• Fold in the chopped white chocolate.
• Add raspberries last, folding through gently so they don’t break up.
• Line a muffin tray with muffin liners. Divide mixture evenly into 12 muffin cases.
• Bake 5 minutes at 200 °C fan (390 °F), then reduce to 180 °C fan (355 °F) and bake a further 13–15 minutes, until golden and cooked through.
• Cool for about 10 minutes, dust with icing sugar if liked and enjoy.

Video

Notes

• • To make a version of buttermilk, simply stir 2 teaspoons of vinegar into the milk, stir and leave for a few minutes.  It will thicken slightly and curdle.
  • The frozen raspberries will make the batter feel thick — that’s normal.
  • For a conventional oven, bake at 220 °C (425 °F) for 5 minutes, then 200 °C (390 °F) for 13–15 minutes.
  • Gluten-free version: simply replace the self-raising flour with gluten-free self-raising flour, add 1 teaspoon of psyllium husk to the mix, and let it rest for 10 minutes before filling the muffin cups.
  • Homemade self-raising flour: for every 1 cup (150 g) plain flour, add 2 teaspoons baking powder and a pinch of salt. (For this recipe: 2 cups plain flour + 4 teaspoons baking powder + ½ teaspoon salt).