Raspberry and white chocolate are the perfect match but even more delicious in these raspberry and white chocolate muffins with a healthy twist.
Why choose this recipe
- A healthier sweet treat – These muffins are made with better-for-you ingredients, so you can enjoy them guilt-free.
- The perfect flavour combo – Juicy raspberries and white chocolate are one of the best sweet food combos around.
- Great for breakfast or snacks – They’re perfect for lunchboxes, morning tea, or a quick grab-and-go snack.
- Easy recipe – No fancy skills required! Just mix, bake, and enjoy. A simple recipe for busy mums (and little kitchen helpers!).
- Freezer-friendly – Make a batch, freeze them and have a delicious homemade treat ready when you need it.
You might also like white chocolate and raspberry blondies.
I guarantee you won’t be disappointed if you whip up a batch of these!
Ingredients
To make this delicious easy muffin recipe, you will need just a few basic ingredients:
- Plain flour - also called all purpose flour (or white whole wheat flour) or spelt flour
- Rolled oats - quick oats can be used but regular rolled oats are preferred
- Baking powder
- Brown sugar - here's how to make your own brown sugar. Light brown sugar or dark brown will also work.
- Greek yogurt - or any other plain yoghurt. Sour cream could also be used.
- Large eggs - at room temperature
- Vanilla extract - here's how to make your own vanilla extract
- Butter - pure butter (the type that comes wrapped in foil)
- Frozen raspberries - mashed a little. You can also use fresh raspberries.
- White chocolate - chopped or use white chocolate melts
Equipment
- Large bowl
- Muffin pan
- Muffin liners - big paper ones if you want them to be fancy bakery style muffins
- Wooden spoon
Instructions
The best thing about muffins is they’re so very easy to make.
Usually it’s just mixing up the dry ingredients together, mixing the wet ingredients together and then combining them.
No electric mixer required.
This recipe is no different.
Step 1
Measure out your ingredients and line a muffin tin with muffin cases. This recipe makes 10 decent size muffins (Aussie size).
Step 2
Start by whisking the sugar, oats, flour and baking powder together in a large mixing bowl until they’re well combined.
Step 3
In a separate bowl, stir up the eggs, yoghurt, melted low-fat spread and vanilla until they’re smooth.
Step 4
Tip the flour mixture into the bowl and then stir it all together until everything is just combined into a muffin batter.
Step 5
Pour in the star ingredients, the juicy raspberries and white chocolate (reserve a few raspberries) and fold them into the batter gently.
The best way is probably to use a rubber spatula here so you don't squash the berries too much.
Step 6
Divide the batter between the muffin cups. An ice cream scoop is great for this.
Top each muffin with a few raspberries. Bake them at 180C fan-forced for 35-40 minutes or until a skewer inserted in the middle comes out clean and they are golden brown.
Step 7
Leave them to rest in the tin for 5 minutes.
Step 8
Transfer them to a wire rack to cool completely.
Step 9
Dust with icing sugar and serve spread with butter.
Serve
If they're not fresh from the oven, I think they taste best after a little zap in the microwave and spread with a bit of butter.
FAQs
These muffins have oats & yoghurt added for a nutrition boost & just a small amount of sugar.
You absolutely can use dark chocolate instead of rich white chocolate.
Raspberries and dark chocolate are a pretty delicious combination.
Absolutely. You can use fresh or frozen. Fresh will 'smoosh' a little more than frozen when you mix them through the batter.
No you don't need to coat raspberries in flour before adding them to the muffin batter.
You don't have to use muffin liners but if you don't, you'll need to grease the muffin tin so they don't stick.
Storage
Store any leftovers in an airtight container for up to three days.
To freeze, pop in a ziplock bag.
Enjoy!
So what about you?
Recipe
Recipe
Raspberry and white chocolate muffins - a 'healthy' version and Happy Birthday Mum!
Ingredients
- 1½ cups plain AP flour
- ½ cup rolled oats
- 4 teaspoon baking powder
- ¾ cup brown sugar
- 1 cup low-fat greek yoghurt
- 2 eggs
- 1 teaspoon vanilla essence
- 2 tablespoon low-fat spread melted
- 1 cup frozen raspberries mashed a little
- ½ cup chopped white chocolate or white chocolate melts
Instructions
- Pre-heat the oven to 180C (356F) fan-forced and line a muffin tin with 10 cases.
- Sift the flour and baking powder into a bowl and then whisk them with the rolled oats and brown sugar.
- In another larger bowl, mix the yoghurt, eggs, vanilla and melted spread.
- Add the dry ingredients to the wet and stir them until just combined.
- Fold through the chocolate and raspberries (reserve a couple for decorating).
- Divide the batter between the muffin cases and top each one with a few raspberries.
- Bake the muffins for 35-40 minutes or until a skewer comes out clean.
- Leave them to rest in the tins for 5 minutes before transferring to a wire rack to cool completely.
- Serve dusted with icing sugar with a little bit of butter.
Notes
Nutrition
Jemma says
Could you swap out the brown sugar for maple syrup?
Claire says
I don't see why not Jemma!