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
Whitney says
Hi Claire, do you think I could swap the plain flour for wholemeal plain flour? Thank you
Claire says
You sure could Whitney
Carly says
I found your recipe in 2012 not long after you posted it. Ive been making them ever since - I could actually make these without reading the recipe because I made them so often. In 5-6 years of making these I have changed things up a bit and played around with it but I decided to come back and find the original recipe and I’m soooo excited to eat them
Claire says
I haven't made these for years but I'm going to have to now you reminded me. Glad you like them x
Lisa says
Just made some and they are delicious.........
Claire says
Glad you like them Lisa!
Jonica Stickety says
These muffins are baking in my oven right now, can't wait! LOL! I'm sure they are going to be spectacular!! My kids have already licked the bowl clean and are keen as a bean for them to come out. Awesome recipe, yummo! Can't thank you enough Claire. School holiday saviour!
Claire says
You're welcome Jonica! I hope they were a hit when they came out of the oven.
Kay says
I made these muffins today - delish! But lots of the mixture stuck to the wrapper. Any suggestions?
Claire says
Yum Kay! Hmm I wish I knew the answer to this. I think maybe take them out of the oven a tiny bit sooner might help? Sometimes muffins are just super sticky.
Jemima says
I'm about to try this out but we only have low fat vanilla yogurt. Will that work or does it need to be changed?
Claire says
That will be fine Jemima. Hope I wasn't too late replying!
Jemima says
Well the kids demolished all them in one day so I think you're right!
Claire says
Glad they were a hit Jemima!
Jesica @ Pencil Kitchen says
I have to say, i'm the same. I would never have opted milk / dark or any other variety for a white chocolate. However, when they're in baked goods, i just know they'll be awesome!
Claire says
It's all in the baking isn't it!
sweet road says
I love the muffin wrappers you used! I've tried to make them numerous times in the past but I can never quite fold them the right way...
Claire says
I'd love to say I made these but I bought them. I've never had luck making them myself either. I don't know why though. When I unwrapped them they're just a big square. It must all be in the technique!
Jennifer | Mother Thyme says
Happy Birthday to your Mum! Wishing her a very Happy Birthday and a wonderful year! I love the combination of white chocolate and raspberry and these my friend look ah-mazing! :)
Claire says
Thanks Jennifer! I have to say they taste rather ah-mazing too! They're even good after being defrosted.
Inspired2cook says
Yum! I want one of the muffins with a good cup of coffee!
Claire says
The two would go perfectly!
Barbara @ Barbara Bakes says
I feel that same way about white chocolate. A perfect baking ingredient. I know I'd love these muffins. Happy Birthday Mum!
Claire says
I'm glad I'm not the only one but yes that's the right description. White chocolate is the perfect baking ingredient.
Hotly Spiced says
I agree with you Claire. White chocolate and raspberries go so well together. Fabulous looking muffins. They are very indulgent looking. And happy birthday to the mother of the bride. How many sleeps is it now until the big day? Even I am starting to feel nervous for you! xx
Claire says
Thank you! There are just 33 sleeps until the day! Haha don't say that you'll make me stress more. I've already started with the dreams. The other night the music man walked out and the night before I hadn't written and vows. Mean tricks our minds play on us aren't they?
The Café Sucré Farine says
Happy Birthday Claire's mum! You must be very sweet to have a daughter like Claire! I hope you get to have one of these wonderful-looking muffins on your birthday - how special that you two have birthdays so close together! And then there's that other special day sneaking up very quickly.................. :)
Claire says
Oh how kind you are to me Chris! It's quite a celebratory month isn't it?! It's actually my sister's Bday in 3 weeks too and then the big day the following week!!!
Lorraine @ Not Quite Nigella says
They look wonderful Claire and I love the cases-very Donna Hay :D And a big happy birthday to your mum too!
Claire says
Aren't they pretty? I could say I made them myself but I bought them. They're really just big squares of baking paper though. Thanks for the Bday wishes to mum.
Gillian Ashurst says
you are so clever how you adapt recipes - I wish I was so daring! They look delish-was just about to make them for Amy's visit, but I think I will use your redipe
Claire says
Haha it's more trial and error! I only change the safe ingredients. You must be looking forward to Amy's arrival!