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 muffins:
Raspberries – This recipe uses fresh raspberries. 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!
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.
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
Melt the butter using your preferred method. In a large bowl, whisk together the egg, milk and melted butter. Add the dry ingredients, then fold in the raspberries and white chocolate chips. Spoon the batter into the muffin pan and bake for 20-25 minutes. Let cool before serving. Enjoy!
Thermomixer? This easy 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!
You’ll find the recipe card below, with ingredient amounts and detailed steps for both regular and thermo cooker methods.
Serving and storing
Serve these raspberry white chocolate muffins warm or at room temperature. They can be enjoyed on their own, or paired with a cup of hot tea or coffee. For added indulgence, spread some raspberry jam on top.
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 lunchboxes, and you’ll find these easy 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. For babies/toddlers, try these Baby Banana Oat Muffins are a better option for children under 12 months whose intake of foods with added sugars should be limited.
If you make these Raspberry and White Chocolate Muffins please leave a 🌟 star rating and a 📝 comment below. I love hearing how my quick family recipes work for you! Don’t forget to follow me on Facebook, Instagram and Pinterest too for more baby and toddler-friendly sweets recipes.
Happy cooking,
Chloe x
Raspberry and White Chocolate Muffins
Category: SweetsTap or hover to scale
Ingredients
- 70 g unsalted butter (Thermomix: chopped into 2cm cubes)
- 1 egg
- 185 ml milk
- 200 g wholemeal/whole-wheat flour
- 1 1/2 tsp baking powder
- 45 g brown sugar
- 125 g fresh raspberries halved
- 55 g white chocolate baking chips
Instructions
- Preheat oven to 200°C/390°F (180°C fan-forced). Line a muffin tin with patty pans/muffin cases or lightly grease (Note 1).
- Either in a microwave or on the stove, melt the butter.
- In a large mixing bowl, whisk together the egg and milk. Add the butter, flour, baking powder and sugar. Mix until just combined.
- Fold in the raspberries (reserving just a few for later – Note 3) and white chocolate 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). Line a muffin tray with patty pans or lightly grease (Note 1).
- Add the butter to the mixing bowl. Melt 1-2 minutes, 60° C, speed 1, MC on (Note 2).
- Add the egg, milk, flour, baking powder and sugar. Mix 3 seconds, speed 5, MC on.
- Transfer the muffin mixture to a large mixing bowl and fold in the raspberries (reserving just a few for later – Note 3) and white chocolate chips. Be careful not to over-mix.
- 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
Nutrition Information
[1] Infant Feeding Guidelines: Summary, 2013, National Health and Medical Research Council.
One Response
Another winner, satisfies my sweet tooth without being overloaded with sugar.