Raspberry and White Chocolate Muffins


For some reason this week, the raspberries in the grocery store were calling my name. I wanted to make something relatively quick and easy, so I decided on these muffins, and boy were they worth it!  With the sweetness of the cake and chocolate, combined with the slightly tart bite of the raspberries, I could have sat and eaten all of them in one go!

This recipe came from a church cookbook that Ben’s dad gave me for Christmas. I find that church cookbooks are often some of the best, because the recipes are truly homemade and not perfected in some professional kitchen. Plus, the money from sales goes to a good cause, rather than someone’s pocket. 🙂

The key to making these muffins is to gently fold in the raspberries by hand at the last minute before pouring into your cupcake tin. That way, the raspberries don’t burst open and turn the whole batter pink.


  • 300 grams flour
  • 2 teaspoons baking powder
  • 150 grams sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 225 milliliters milk
  • 50 grams butter, melted
  • 100 grams raspberries
  • 75 grams white chocolate chips


1. Preheat your oven to 400°F/200°C. Prepare your muffin tin by lining it with baking cases.

2. Sift together the flour and baking poder into a large bowl, then stir in the sugar.

3. In a small bowl, whisk together the egg, vanilla, and melted butter. Pour this mixture into the flour mixture and stir together, then add in the chocolate chips. Finally, gently fold in the raspberries, trying to avoid breaking them open as much as possible.

4. Divide the batter amongst the baking cases, filling each one about 2/3 full. Bake for 30 minutes until they rise above the cases and just start to turn golden on top.