These reduced-sugar Raspberry and White Chocolate Muffins balance the tartness of juicy raspberries and sweetness of the white chocolate chips, to make a yummy treat! Made with wholemeal flour and less sugar than traditional muffins, this raspberry muffin recipe is a great reduced-sugar alternative for lunch boxes or snack. With their juicy berries and creamy white chocolate, these muffins are a hit with the whole family! Super easy to make too!
Ingredients in Raspberry and White Chocolate Muffins
You’ll need the following ingredients to make these reduced-sugar raspberry muffins:
Raspberries – This recipe uses fresh raspberries. I think fresh berries tend to be sweeter and more flavourful, but you could substitute for frozen. Halve them to help with distribution through the muffin batter.
White chocolate chips – Use white baking chips as opposed to melts, so that they hold their shape when baked.
Butter – Unsalted.
Egg – To bind the muffins.
Milk – I use full-cream/whole milk, but if you try this recipe with your preferred variety then please let me know how it goes!
Wholemeal/whole wheat flour – I use wholemeal/whole wheat flour, because where possible I like to use the least processed ingredient. If you substitute with plain/all-purpose flour the rise and texture of the muffin may change, so I don’t recommend it.
Baking powder – The raising agent. Not to be confused with baking soda!
Brown sugar – Brown sugar adds sweetness and depth of flavour to muffins. Try not to substitute with white/caster sugar. Although not a lot is used in this recipe, brown sugar produces more moist muffins.
How to make Raspberry and White Chocolate Muffins
These come together quickly and easily. Here’s a summary.
Scroll down to the recipe card below, to find exact ingredient amounts and full detailed steps for both regular and thermo cooker methods.
Step 1: Preheat your oven and grease a 12-hole muffin tin.
Step 2: Melt the butter using your preferred method.
Step 3: In a large bowl, whisk together the egg, milk and melted butter. Add the dry ingredients, mixing gently to combine.
Step 4: Fold in the raspberries and white chocolate chips. Be careful not to over-mix the batter!
Step 5: Spoon the batter into the muffin pan and bake for 20-25 minutes. Let cool before serving. Enjoy!
Thermomixer? This raspberry white chocolate muffin recipe is really quick to make in a thermo cooker. In your machine melt the butter, add the remaining wet ingredients along with the flour, baking powder and sugar and then mix to combine. Transfer to a large bowl and fold through the raspberries and white chocolate chips. Spoon the batter into the muffin pan and bake for 20-25 minutes. Let cool before serving. Enjoy!
Serving
Serve these raspberry white chocolate muffins warm or at room temperature. They can be enjoyed on their own, or for extra indulgence, spread some raspberry jam on top.
Storing and freezing
For storing leftover muffins, allow them to cool completely to prevent condensation and sogginess. Place them in an airtight container or wrap them individually in plastic wrap, and eat them within 1-2 days if stored at room temperature. They should be stored in a cool, dry place away from direct sunlight and heat.
You can also refrigerate them, individually wrapped in an airtight container for 3-4 days, or freeze for up to 3 months.
If you’ve ready any of my other recipes, you know I love a freezer stash for school lunch boxes, and you’ll find these raspberry muffins in mine!
Looking for more reduced-sugar muffin recipes? Try these Apple and Blueberry Muffins. They’re a deliciously sweet treat thanks to natural fruit ingredients.
Or, these Cottage Cheese Banana Muffins with choc chips are a protein boosted, healthier chocolatey muffin treat!
If you make these Raspberry and White Chocolate Muffins please leave a 🌟 star rating and a 📝 comment below. I love hearing how my recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more more treats recipes for kids.
Happy cooking,
Chloe x
Raspberry and White Chocolate Muffins
Category: SweetsIngredients
- 70 g unsalted butter (Thermomix: chopped into 2cm cubes)
- 1 egg
- 185 ml milk
- 1 1/2 cups wholemeal/whole wheat flour spooned and levelled (225g)
- 1 1/2 tsp baking powder
- 1/4 cup brown sugar (45g)
- 125 g fresh raspberries halved
- 1/3 cup white chocolate baking chips
Instructions
- Preheat oven to 200°C/390°F (180°C fan-forced). Grease a 12-hole muffin tin (Note 1).
- Either in a microwave or on the stove, melt 70 g unsalted butter.
- In a large mixing bowl, whisk together 1 egg and 185 ml milk. Add the butter, 1 1/2 cups wholemeal/whole wheat flour, 1 1/2 tsp baking powder and 1/4 cup brown sugar. Mix until just combined.
- Fold in 125 g fresh raspberries (reserving just a few for later – Note 3) and 1/3 cup white chocolate baking chips. Be careful not to over-mix the muffin batter.
- Spoon the mixture into prepared muffin tray. If using, press a reserved raspberry piece into the top of each muffin. Bake for 20 minutes until golden brown or until a skewer inserted comes out clean. Allow to cool on a wire rack.
Thermomix Instructions
- Pre-heat oven to 200°C/390°F (180°C fan-forced). Grease a 12-hole muffin tin (Note 1).
- Add 70 g unsalted butter to the mixing bowl. Melt 1-2 minutes, 60° C, speed 1, MC on (Note 2).
- Add 1 egg, 185 ml milk, 1 1/2 cups wholemeal/whole wheat flour, 1 1/2 tsp baking powder and 1/4 cup brown sugar. Mix 3 seconds, speed 5, MC on.
- Transfer the muffin mixture to a large mixing bowl and fold in 125 g fresh raspberries (reserving just a few for later – Note 3) and 1/3 cup white chocolate baking chips. Be careful not to over-mix the muffin batter.
- Spoon the mixture into prepared muffin tray. If using, press a reserved raspberry piece into the top of each muffin. Bake for 20 minutes until golden brown or until a skewer inserted comes out clean. Allow to cool on a wire rack.
One Response
Another winner, satisfies my sweet tooth without being overloaded with sugar.