RECIPE
The Best Raspberry and White Chocolate Muffins Recipe to Bake Today
Soft, fruity and creamy, these muffins will be the star of any picnic or party – and won’t be around for long!
April 25, 2025
There’s nothing quite like a warm, freshly baked muffin, and these raspberry and white chocolate muffins are chunky, creamy comfort in every bite! The tartness of juicy raspberries bounces beautifully off the smooth and creamy taste of Milkybar®. Each muffin is packed with whole berries and chunky white chocolate pieces for extra satisfying bursts of fruitiness and pockets of melty surprises. So what are you waiting for? Grab an apron, get some ingredients and let’s make some muffin magic.
If you like berry muffins, then check out our Blueberry and White Chocolate Muffins. In the mood for something chocolatey? Try our Double Chocolate Chip Muffin Recipe. And for more recipes, inspiration and tips, sign up to our newsletter. Happy baking!
How to Make Raspberry and White Chocolate Muffins
Our raspberry and white chocolate muffin recipe couldn’t be any easier! Mix the wet ingredients, whisk the dry ingredients, combine the two and before you know it, the aroma of delicious freshly baked muffins will be in the kitchen air.
Muffin Variations
Muffins are super versatile, but less is more when it comes to add-ins! You can swap out the vanilla essence for almond essence to get a delicious Bakewell Tart kind of taste. Swap out Milkybar® for chunks of Aero® for a bubbly chocolate twist, or swirl in some jam for an extra fruity surprise. For a bit of crunch, toss in some chopped nuts. For a savoury edge, try toasted pumpkin seeds. For a final flourish, a drizzle of honey or melted chocolate over the top never causes complaints!
You will need
- A muffin tray
- 12 cupcake cases
Ingredients
- 250g self-raising flour
- 100g light soft brown sugar
- ½ tsp bicarbonate of soda
- 310ml buttermilk, room temperature
- 125ml melted buttery baking spread
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 150 g fresh raspberries
- 90 g Milkybar® Sharing Bar, chopped
Each muffin typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 929kJ/222kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Preheat the oven to 180°C/160°fan/gas 4 and either line the muffin tray with cases, or grease it well to prevent the mixture sticking.
- In a large mixing bowl, add the flour, sugar and bicarbonate of soda. Mix to combine.
- In another bowl, add the low-fat buttermilk, melted buttery baking spread, egg and vanilla and mix to combine.
- Add the wet ingredients to the dry, then add most of the Milkybar® and raspberries – but save some for the tops of the muffins.
- Gently fold to combine until there is no dry flour, but do not overmix. Too much mixing will cause gluten formation, which will make your muffins tough instead of tender.
- Spoon the mixture into the moulds and fill until they are three-quarters full.
- Add the reserved Milkybar® and berries to the tops, then bake for 20 minutes. You can check they’re ready by inserting a skewer or cocktail stick into the centre – it should come out clean.
Top Tip
- If you can’t find fresh raspberries, use frozen ones but don’t defrost them first and always mix the berries in whole. If you do use frozen berries, add 2-3 minutes to the bake time.
- Buttermilk adds tenderness to baked goods and a tang to help balance sweetness. You can find it in most major supermarkets, but it’s also easy to make your own. Simply add one tablespoon of lemon juice to 310ml of semi-skimmed milk and let it stand for ten minutes. The lemon juice will cause the milk to curdle and thicken. Once this has happened, it’s ready to use.
Questions?
Store your muffins in an airtight container at room temperature to keep them tender. You can also store them in the fridge, but colder temperature will make the texture a little denser.
In an airtight container, your muffins will last for up to five days.
You bet! Simply freeze your muffins in an airtight container for up to three months.
Buttermilk makes muffins soft, tender and moist. It also has a slight acidity, which reacts with the bicarbonate of soda for extra lift during baking. Plus, buttermilk has a subtle tang that enhances the overall flavour while balancing the sweetness. If your local shop doesn’t have it, it’s easy to make your own – find out how in our top tips.
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