Raspberry and white chocolate are the perfect match but even more delicious in these raspberry and white chocolate muffins with a healthy twist.
Love raspberries? Some more of our favourite raspberry recipes: Buttermilk Tart With Raspberries & Lemon, Raspberry and White Chocolate Blondies, Banana Bread With Raspberries and Raspberry Buttercream White Chocolate Mudcake.
Quick look at Healthy White Chocolate Raspberry Muffins
- ⏲️ Ready in 40 minutes.
- 🛒 Ingredients: 9
- 🍽️ Makes: About 12 muffins (depending on your tin).
- 🧑🍳 Difficulty: Easy - kid-friendly recipe.
- 🗃️ Make ahead: Keep for 3 days or freeze for 3 months.
You really can't go past the combo of white chocolate and raspberry.
Why choose this Healthy Raspberry White Chocolate Muffin Recipe
- A healthier sweet treat – With oats and raspberries, these muffins are a healthy treat almost good enough for breakfast.
- 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 or equipment needed. 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.
Recipe 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
- Brown sugar - here's how to make your own brown sugar. Light brown sugar or dark brown will also work or for a healthier twist try rapadura sugar.
- Greek yogurt - or any other plain yoghurt (try our super simple homemade plain yoghurt). Sour cream could also be used.
- Large eggs - at room temperature
- Vanilla extract - here's how to make your own vanilla bean vanilla extract
- Butter - pure butter (the type that comes wrapped in foil)
- Frozen raspberries - mashed a little. You can also use fresh raspberries. Frozen raspberries tend not to smoosh as much (plus they're less expensive).
- White chocolate - chopped or use white chocolate chips.
How to Make Healthy Raspberry White Chocolate Muffins
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 equipment required and perfect for the kids to make.
This recipe is no different.
Step 1 - Start by whisking the sugar, oats, flour and baking powder together in a large mixing bowl until they’re well combined.
Step 2 - In a separate bowl, stir up the eggs, yoghurt, melted butter and vanilla until smooth.
Step 3 - Tip the dry ingredients into the wet and fold them together.
Step 4 - Add the white chocolate and raspberries (save a few for topping the batter) and fold it all together until just combined.
Step 5 - Line a muffin tin with muffin liners. We like cafe style liners but any are fine. The recipe makes 6 large muffins or about 10-12 regular size muffins (about Aussie cupcake size).
Step 6 - Divide the batter between the muffin liners. An icecream scoop is great for this.
Step 7 - 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 8 - Leave them to rest in the tin for 5 minutes.
Step 9 - Transfer them to a wire rack to cool completely.
Step 10 - Dust with icing sugar and serve spread with butter. Store in an airtight container for up to 3 days or freeze for up to 3 months.
Pro Tip
If they're not fresh from the oven, give the muffins a little zap in the microwave (or wrap in aluminium foil & heat in the oven) and spread with a bit of butter.
Recipe FAQs
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.
Enjoy!
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 butter 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
Claire Cameron says
A delicious muffin that's just the right amount of sweetness. You can't go wrong with white chocolate and raspberries.
Jemma says
Could you swap out the brown sugar for maple syrup?
Claire says
I don't see why not Jemma!