Raspberry White Chocolate Muffins
Tall bakery-style muffins with tart fruit and sweet pockets.
Before you start
Sharp raspberries against sweet white chocolate is a proper bakery combination, and the tall domed tops come from one trick: start the oven hot, then drop the temperature. Frozen raspberries work all year and actually hold their shape better than fresh.
Everything you need
- 2½ cups (313 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (170 g) white chocolate chips
- 1½ cups (190 g) raspberries, fresh or frozen
- 1 cup (245 g) buttermilk
- ½ cup (109 g) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Heat the oven to 220°C / 425°F and line a 12-hole muffin tin with cases.
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Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Toss the white chocolate chips through the dry mix.
For this step
- 2½ cups (313 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 cup (170 g) white chocolate chips
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
-
In a jug, whisk the buttermilk, oil, eggs and vanilla. Pour into the dry bowl and fold with a spatula until only just combined. A lumpy batter is correct here.
For this step
- 1 cup (245 g) buttermilk
- 2 large eggs
- 2 tsp vanilla extract
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Fold in the raspberries with two or three strokes. If they're frozen, don't thaw them, they bleed less that way.
For this step
- 1½ cups (190 g) raspberries
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Divide between the cases, filling them almost to the top. That is what gives you the big bakery dome.
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Bake at 220°C for 6 minutes, then drop the oven to 190°C / 375°F without opening the door and bake for another 14 to 18 minutes, until golden and a skewer comes out clean. Cool for 5 minutes in the tin, then move to a rack.
Baker's tips
- Stop mixing while the batter still looks rough. Smooth muffin batter means developed gluten, which bakes tough and tunnelled.
- The hot start sets the edges fast so the middle pushes up into a dome. Don't skip the temperature drop or the tops will burn.
Make it your own
- Swap the raspberries for blueberries or chopped strawberries.
- Scatter demerara sugar over the tops before baking for a crunchy lid.
Storing & freezing
Airtight at room temperature for 2 days, or the fridge for 4. They freeze for 2 months, thaw at room temperature or warm for 20 seconds.
Frequently asked
How many grams is a cup of white chocolate chips?
About 170 g per US cup, the same as regular chocolate chips. Use the white chocolate chips converter to rescale.
Should I thaw frozen raspberries first?
No. Fold them in frozen so they hold together, otherwise they collapse and streak the batter pink.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.