Raspberry and white chocolate chip muffins
Delicious raspberry and white chocolate muffins bursting with fresh raspberries and chunks of white chocolate. They’re light, fluffy and moist and best of all, really easy to make.
Raspberry and white chocolate muffins are delicious light and fluffy snack, full of bursts of fresh (or frozen) raspberries and bites of white chocolate. They’re a great bake, whether you want to enjoy them at breakfast time, or for a tasty afternoon snack. And best of all, they’re super easy and don’t need any fancy kitchen gadgets, so kids can really get hands on and involved.
Raspberries are in such abundance here in Scotland in the summer that it can’t help but inspire a lot of raspberry filled bakes. These raspberry and white chocolate muffins, are so simple and bursting full raspberry goodness, that they’re the perfect bake for using up a glut of raspberries.
White chocolate and raspberry are a classic flavour combination I really love. Raspberries can be a little tart, so I find the sweetness of white chocolate balances it out perfectly.
We’ve based these raspberry muffins on our Mary Berry blueberry muffins, as I love how light and fluffy they turn out, not to mention how easy they are to make. They now get their burst of flavour from the raspberries and the white chocolate adds a lovely bit of sweetness and texture. But they remain just as simple to bake which makes them perfect for kids.
How can kids help to make raspberry and white chocolate muffins?
Muffins are a really easy bake for kids and these raspberry and white chocolate muffins are no exception.
What’s also great is that there’s no need for any special equipment like stand mixers so all you’ll need is a set of scales or measuring cups, a bowl and a wooden spoon.
Like most baking recipes, your kids can get involved in measuring out all the ingredients, and mixing them together. There’s a chance to get hands on rubbing the butter and flour together, which is always a fun, job for kids as it’s so tactile. And if you want, they can also practice their egg cracking skills.
Finally, once you’ve finished your muffin batter, get your kids to spoon it into your muffin cases. You can make this a bit easier if you have an ice cream scoop as it often dishes out exactly the right amount and can save a lot of mess.
What can I use instead of self raising flour?
If you don’t have self raising flour, which is easy to find in the supermarkets here in the UK, but less so elsewhere, swap it for an equal amount of plain or all-purpose flour and put in an extra 1 ½ teaspoons of baking powder.
Should I use fresh or frozen raspberries?
We’ve used fresh raspberries because we always have a lot of them at this time of year here in the UK. At other times of year, or if fresh raspberries aren’t as easy to find or as cheap, you could substitute them for some frozen raspberries. You might need to add a few minutes on to the baking time to make sure they fully cooked in the centre.
How long do raspberry and white chocolate muffins keep?
I prefer muffins when they’re still a little bit warm from the oven, but once they’re cool they’ll keep in an air tight container for a few days.
If you want to keep them for longer you can freeze them for up to three months. Simply wrap them in cling film and pop them in a freezer bag. Make sure you leave them to defrost fully before you serve them. You could also pop them in the oven to warm slightly before you serve them.
Other ways to use up raspberries
If you’ve got an abundance of raspberries, why not use some up in one of these raspberry filled recipes:
Raspberry cupcakes
Raspberry and white chocolate scones
White chocolate and raspberry cheesecake
Easy homemade raspberry jam
Raspberry and chocolate brownies
Raspberry cranachan
Raspberry flapjacks
Raspberry sponge cake
Raspberry brownies
Raspberry and white chocolate cookies
Raspberry and white chocolate loaf cake
Or why not try one of these other muffin recipes:
Mary Berry Blueberry muffins
Apple blueberry muffins
Banana muffins
Apple and cinnamon muffins
Strawberry muffins
Chocolate chip banana muffins
Blackberry muffins
Useful equipment
You might need the following baking tools/gadgets to make these raspberry and white chocolate chip muffins
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Muffin tin
Cupcake cases
Wire rack
As an Amazon Associate I earn from qualifying purchases.. You will not be charged anything extra for this. Please refer to my Privacy Policy Page for more details.
Ingredients
250g (1 ½ cups) self raising flour
50g (3 ½ tablespoons) butter
100g (1/3 cup) caster sugar
1 teaspoon baking powder
2 eggs
250ml milk
125g (1 cup) raspberries
100g (½ cup) white chocolate
* If you don’t have any self raising flour, you can swap it for an equal amount of plain or all-purpose flour and add an extra 1 ½ teaspoons of baking powder.
How to make raspberry muffins
Preheat your oven to 180C / 170C Fan / 350F and get your kids to line a muffin tin with paper or silicon muffin cases.
Rub the flour and butter flour together
Get your kids to measure out the flour and add it to a large mixing bowl. Measure the butter and either cut it into small pieces or grate it and add it to the bowl. This recipe works better with cold, hard butter so it’s best if it’s come straight from the fridge.
Get your kids to rub the butter and flour together using their fingertips until it looks like breadcrumbs.
Add the sugar and baking powder
Measure the sugar and baking powder out and add them to your bowl. When your kids are measuring the baking powder out make sure they use their finger to level the teaspoon so that you add just the right amount.
Add the wet ingredients
Get your kids to measure out the milk. The easiest way of doing this, if you have digital scales, is to use the ml setting. If you don’t have digital scales a measuring jug will do the job.
Crack the eggs into a small bowl, then add them to your milk and give them a little whisk. We never add our eggs straight in, just in case any shell goes in. If/when it does simply fish it out with a larger piece of shell or a teaspoon. It will stick to that better than it will your finger.
Carefully pour the the milk and egg mixture into your bowl and stir it in with a wooden spoon or spatula until it is roughly mixed. You don’t want to over mix it so it’s okay to for the mixture to be a little bit lumpy.
Add the raspberries and white chocolate chips
Finally, get your kids to measure out the raspberries (you don’t have to be too accurate). Crush them gently with a fork, then add them to your bowl along with the white chocolate chips.
Gently stir them through with a spatula.
Bake the raspberry and white chocolate chip muffins
Divide the muffin mixture among your muffin cases, making sure the raspberries are evenly distributed. If you have an ice cream scoop, it can be useful for this step as it dishes out a good amount and generally saves a bit of mess. If you don’t have an ice cream scoop, a soup spoon also works well.
Bake the muffins in the oven for 20-25 minutes. They’re ready when they’ve turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Serve and enjoy.
Raspberry and white chocolate chip muffins
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Measuring cups
- measuring spoons
- Muffin tin
- Cupcake cases
- Wire rack
Ingredients
- 250 g (1 ½ cups) self raising flour
- 50 g (3 ½ tablespoons) butter
- 100 g (1/3 cup) caster sugar
- 1 teaspoon baking powder
- 2 eggs
- 250 ml milk
- 125 g (1 cup) raspberries
- 100 g (½ cup) white chocolate
Instructions
- Preheat your oven to 180C / 170C Fan / 350F and get your kids to line a muffin tin with paper or silicon muffin cases.
Rub the flour and butter flour together
- Measure out the flour and add it to a large mixing bowl. Measure the butter and either cut it into small pieces or grate it and add it to the bowl.Rub the butter and flour together using your fingertips until it looks like breadcrumbs.
Add the sugar and baking powder
- Measure the sugar and baking powder out and add them to your bowl. When you are measuring the baking powder out make sure you use your finger to level the teaspoon so that you add just the right amount.
Add the wet ingredients
- Measure out the milk. Crack the eggs into a small bowl, then add them to your milk and give them a little whisk.
- Carefully pour the the milk and egg mixture into your bowl and stir it in with a wooden spoon or spatula until it is roughly mixed. You don't want to over mix it so it's okay to for the mixture to be a little bit lumpy.
Add the raspberries and white chocolate chips
- Finally, measure out the raspberries (you don't have to be too accurate). Crush them gently with a fork, then add them to your bowl along with the white chocolate chips. Gently stir them through with a spatula.
Bake the raspberry and white chocolate chip muffins
- Divide the muffin mixture among your muffin cases, making sure the raspberries are evenly distributed.
- Bake the muffins in the oven for 20-25 minutes. They're ready when they've turned a nice golden brown colour and a skewer or cocktail stick inserted into the middle comes out clean.
- Remove them from the oven, and leave them to cool in the muffin tin for a few minutes before removing them from the tray and pop them on wire rack to cool completely.
Notes
Pin it for later
Similar recipes
If you liked these raspberry and white chocolate muffins, you’ll love some of our other delicious muffin and snack recipes, as well as our favourite easy bakes for kids.
Leave a Reply