Raspberry and White Chocolate Muffins

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! 

Raspberry and White Chocolate Muffins served with fresh raspberries.

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.

Raspberry White Chocolate Muffins labelled ingredients on a chopping board.

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 2 of raspberry muffin process in a Thermomix, melting the butter.

Step 3: In a large bowl, whisk together the egg, milk and melted butter. Add the dry ingredients, mixing gently to combine.

Step 3 of raspberry muffin process in a Thermomix, adding the milk, flour, sugar, egg and baking powder.

Step 4: Fold in the raspberries and white chocolate chips. Be careful not to over-mix the batter!

Step 4 of white chocolate raspberry muffin process, folding in the baking chips and fresh raspberries.

Step 5: Spoon the batter into the muffin pan and bake for 20-25 minutes. Let cool before serving. Enjoy!

Step 5 of white chocolate raspberry muffin process, spooning the muffin batter into muffin pans.

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!

Raspberry and White Chocolate Muffins, with one halved to show moist texture.

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

Author: Chloe
Prep: 4 minutes
Cook: 20 minutes
Total: 24 minutes
Category: Sweets
5 from 1 vote
Servings: 12
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 

  • 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.

Recipe Notes

1. Muffin tin/tray – I tend to use a silicone muffin tray, which doesn’t require greasing. If using a metal muffin tin, grease.
2. Butter – If you’re using butter straight from the fridge, it will take closer to 2 minutes to melt.
3. Extra raspberries – I like to press 1 or 2 extra raspberry pieces into each muffin top before baking for appearance.
4. Storage – Individually wrapped and in an airtight container, store for 1-2 days at room temperature or 3-4 days in the fridge. Freeze for up to 3 months. Be sure to practice food safety when storing, defrosting and/or reheating food.
5. Nutrition – Per muffin, as a general guide only.

Nutrition Information

Calories: 162kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 71mgPotassium: 81mgFiber: 1gSugar: 8gVitamin A: 195IUVitamin C: 3mgCalcium: 70mgIron: 1mg
Keywords: raspberry white choc muffins, reduced sugar raspberry muffins, white choc raspberry muffins

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Hello there! I’m Chloe, a mum, wife, lifelong learner, and teacher. I started this blog as a place to share our family’s baby and toddler recipes. Here you’ll find FREE recipes for busy, real, health-conscious families.