These raspberry white chocolate muffins are fluffy, moist and not overly sweet. They are bursting with raspberries and make a delicious breakfast or snack. Made from scratch and ready in just over 30 minutes!
See also raspberry avocado muffins!
These raspberry white chocolate muffins contain approximately 40% less sugar than most muffin recipes call for. Most of the sweetness comes from the raspberries (lots of them too!) as well as the white chocolate chips (which also add a hint of vanilla).
So despite being relatively low in calories these muffins are huge on flavour!
Raspberry white chocolate muffins ingredients and substitutions
- Raspberries.
- White chocolate chips: You can use either white chocolate chips or chunks, or finely chopped white chocolate.
- Milk: Use either dairy or plant-based milk (almond or oat).
- Eggs.
- Sugar.
- Vegetable oil.
- All-purpose/plain flour.
- Baking powder.
- Fine sea salt.
Is it better to use frozen or fresh raspberries
I recommend frozen as they are easier to work with. Fresh raspberries are soft so may not keep their shape as well as you fold them into the batter. Your muffins, however, will still be delicious so ultimately the choice is yours.
Step-by-step recipe instructions
1.Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
In a bowl whisk together the flour, baking powder and salt.
2. In another bowl whisk together the eggs, milk, oil and sugar until thoroughly combined.
3. Add the flour mixture (reserving 1-2 tablespoons for coating the raspberries) and stir in just to combine using a whisk. The batter will be lumpy.
4. Coat the raspberries in the remaining flour then add the entire mixture along with the white chocolate chips into the batter and fold in gently just to combine. Do NOT overstir.
5. Spoon the batter into the muffin cases and bake in the centre of the oven for 24 minutes.
6. Remove from the oven and set aside for 10 minutes then transfer the muffins onto a cooling rack.
How long are raspberry and white chocolate muffins fresh for
Generally muffins are best eaten on the day they are baked and these muffins are no exception. They can, however, still be delicious the next day if you do the following:
- Store the muffins in an airtight container (so they stay moist). You can keep them uncovered the day they are baked (the tops will be crispy).
- Microwave your muffins for 10-15 seconds before serving (this will help restore their light fluffy texture).
Other flavour combinations you might like
Raspberries and white chocolate are delicious together but you can alter this pairing slightly and enjoy these muffins a little differently every time. For instance blackberries/cherries/strawberries and white chocolate all work together really well. You can also try combining these fruits with caramel fudge pieces rather than white chocolate chips.
Another great pairing is raspberries and dark/milk chocolate chips (see also lime muffins with chocolate chips).
Can I prepare the batter ahead
I do not recommend it. The raspberries will start releasing moisture (especially if you are using frozen) and this will affect the consistency. Muffins are quick bakes involving only a few simple steps and once you’ve made the batter you should use it immediately.
Top tips
- Do NOT overstir the batter. Stir just to combine.
- If using frozen raspberries keep them in the freezer until you are ready to stir them into the batter (to prevent them from thawing).
- It is important to coat the frozen raspberries in a little flour before stirring into the batter (otherwise they might start releasing moisture even before you put the muffins in the oven).
- Fold the fruit gently into the batter (do not stir vigorously).
- Best served a little warm.
- Store these raspberry muffins with white chocolate in an airtight container for up to 3 days (but do not cover them the day they are baked so the tops stay crispy).
- Freeze for up to 3 months. Defrost individual muffins in a microwave.
More muffins with fruit to try next
- Easy Banana Buttermilk Muffins
- Blueberry Buckwheat Muffins
- Gluten Free Apple Muffins (Low Sugar)
- Blood Orange Muffins
See also these other delicious breakfast recipes including more muffins!
Recipe
Raspberry White Chocolate Muffins (Low Sugar)
Equipment
- 12-hole muffin pan
Ingredients
- 1½ cups (180 g) raspberries frozen or fresh
- ⅔ cup (120 g) white chocolate chips or chocolate chunks
- 2 cups (250 g) all-purpose/plain flour
- 2½ teaspoons baking powder
- ⅙ teaspoon fine sea salt
- 1 cup (240 ml) milk any
- ⅓ cup+2tsp (90 ml) vegetable oil
- ¼ cup+1tbsp (60 g) sugar (2.12 oz)
- 2 large eggs
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
- In a bowl whisk together the flour, baking powder and salt.
- In another bowl whisk together the eggs, milk, oil and sugar until thoroughly combined.
- Add the flour mixture (reserving 1-2 tablespoons for coating the raspberries) and stir in just to combine using a whisk. The batter will be lumpy.
- Coat the raspberries in the remaining flour, add the entire mixture along with the white chocolate chips into the batter and fold in gently just until combined.
- Spoon the batter into the muffin cases and bake in the centre of the oven for 24 minutes.
- Remove from the oven and set aside for 10 minutes then transfer the muffins onto a cooling rack.
Notes
- Do NOT overstir the batter. Stir just to combine.
- I recommend using frozen raspberries as they are easier to work with than fresh, but you can use either.
- If using frozen raspberries keep them in the freezer until you are ready to stir them into the batter (to prevent them from thawing).
- It is important to coat the frozen raspberries in a little flour before stirring into the batter (otherwise they might start releasing moisture even before you put the muffins in the oven).
- Fold the fruit gently into the batter (do not stir vigorously).
- Best served a little warm.
- Freeze for up to 3 months. Defrost individual muffins in a microwave.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these low sugar raspberry white chocolate muffins I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Piper Gladman says
So good, yummy in myyyy tummayyyy!
Monika says
Thanks for letting me know:)