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5 from 2 votes

Raspberry White Chocolate Muffins

Servings: 10 Muffins or 24 minis


  • 1 1/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp vanilla essence
  • 1/2 cup oil
  • 1 egg
  • 3/4 cup milk
  • 3/4 cup frozen raspberries
  • 1/2 cup chopped white chocolate chips
  • optional for decoration: 1/4 cup white chocolate


  • Preheat your oven to 180c. Add all your dry ingredients into a bowl and mix lightly with a whisk. Add in the oil, vanilla essence, egg and milk. Whisk until smooth and just combined. Throw in your white chocolate and raspberries and fold in gently with a spoon.
  • Note: If you're using white chocolate melts, remember to chop them up. I also crush the raspberries slightly so there's little bursts spread throughout the muffins.
  • Fill each muffin hole till the top. Place in the oven for 15 mins or until lightly golden and a skewer comes out clean. Let cool in the pan. Once cooled gently remove, you may need the help of a knife to run around the sides. If you're choosing to decorate melt the chocolate in the microwave for 30 seconds, fill into a ziplock bag, cut the tip off and drizzle over the top of the muffins.