Raspberry & white chocolate muffins

Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they’re perfect served with a cuppa

  • Prep:20 mins
    Cook:30 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 302
  • fat 14g
  • saturates 8g
  • carbs 38g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.44g


  • 100g unsalted butter, softened
  • 65g caster sugar
  • 65g light brown sugar
  • 2 large eggs, room temperature
  • 125g Greek yogurt
  • 1 tsp vanilla paste
  • 5 tbsp milk
  • 250g self-raising flour
  • 1 tsp baking powder
  • 200g raspberries (fresh or frozen)
  • 75g white chocolate chips


  1. Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.

  2. Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.

  3. Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Suggested recipes from this collection...