These delicious raspberry white chocolate muffins are fluffy, moist and super simple to put together. They are bursting with raspberries, contain a very moderate amount of sugar and make a delicious breakfast or snack. Made from scratch and ready in just over 30 minutes!
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
- Raspberries.
- White chocolate chips: You can also use chocolate chunks as well as dark/milk chocolate chips/chunks or butterscotch/caramel fudge pieces.
- Milk: Use any.
- Eggs.
- Sugar.
- Vegetable oil.
- Plain/all-purpose flour.
- Baking powder: 2.5 tsp is the equivalent of approx. 15 g.
- Fine sea salt.
Raspberry and white chocolate muffins ingredients.
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.
How to make muffins light and fluffy
Muffins are easy to make but you need to know a few basic rules to make sure your muffins are light, fluffy and also moist.
1.Do NOT overstir the batter. This applies to ALL muffin recipes. Most of the time your batter will be lumpy and that’s how it should be. Stop stirring as soon as all the dry ingredients have been incorporated.
- Overstirring the batter may cause your muffins to look a little flat (they won’t be fluffy).
So in this raspberry muffin recipe I added most of the flour into the wet ingredients, stirred until just combined then added the raspberries coated in the remaining flour (along with the chocolate chips) and stirred briefly again just to combine.
2. Make sure you use the right oven temperature. I use a conventional oven and tend to bake muffins at 400 F/ 200 C/ gas mark 6, but ovens vary and you may have to adjust the temperature that works best for you. This is especially important when using fan assisted ovens (the general rule is lowering the temperature by 20 degrees). So know your oven!
- Baking muffins at too high a temperature and for too long may produce dry muffins.
3. Always bake your muffins in the centre of the oven (unless instructed otherwise).
4. Using the right ingredients is also important. For example, using oil (rather than butter), adding an extra egg and/or buttermilk (or a combination of milk and buttermilk) will all help to create moist and fluffy muffins. Especially if your muffins don’t contain any fruit.
Step-by-step recipe instructions
1.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.
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 these muffins fresh for
Generally muffins are best eaten on the day they are baked and these raspberry white chocolate muffins are no exception. They can, however, still be delicious the next day if you do the following:
- Once cooled completely place the muffins in an airtight container (so they stay moist).
- 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.
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.
- Freeze for up to 3 months. Defrost individual muffins in a microwave.
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.
Related recipes
- Avocado Raspberry Muffins
- Lime Muffins with Chocolate Chips
- Gluten Free Blueberry Muffins with Maple Syrup
- Very Raspberry Oatmeal Cookies
Keep in touch!
If you make these healthy raspberry muffins with white chocolate I'd love to know how they turned out for you. Let me know in the comments below, thanks!
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Raspberry White Chocolate Muffins (Low Sugar)
Equipment
- 12-hole muffin pan
Ingredients
- 180 g raspberries frozen or fresh
- 100 g white chocolate chips or chocolate chunks
- 250 g plain/all-purpose flour
- 2½ tsp baking powder
- ⅙ tsp fine sea salt
- 240 ml milk any
- 70 ml vegetable oil
- 60 g sugar
- 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.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
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