These White Chocolate and Raspberry Muffins are perfect for an afternoon treat with a cuppa or great for kids lunch boxes!
When I make any muffins at home, my family comes running to the kitchen as soon as the oven door opens, and the muffin tray is emptied at a fast pace! I like to keep some to freeze for school lunchboxes if possible! I love these deliciously moist White Chocolate and Raspberry Muffins recipe because this recipe creates the most amazing smell through the house. I think it’s because of the white chocolate used, the sweet aroma that you can smell when you open the oven door is just incredible.
I find this recipe make 12 medium sized regular muffins, plus 24 mini muffins. Which I find the mini muffins great snack size for our bento lunchboxes.
Let me know what you all think once you make these delicious muffins, and please share your thoughts with me below, so that I can see what other muffin recipes I have in my recipe archive box!
white chocolate and raspberry muffins
- Prep Time: 10 min
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12 1x
Ingredients
- 2 cups self raising flour
- 1 cup caster sugar
- 2Â eggs, lightly beaten
- 1/4 cup vegetable oil
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 cups frozen raspberries
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 180°C, fan forced.
- Lightly grease a 12-hole muffin tray or line with paper patty cases.
- In a large bowl, add flour and sugar, create a well.
- Add eggs, oil, milk and vanilla, mix to combine.
- Gently fold through raspberries and chocolate chips.
- Spoon mixture evenly into muffin cases.
- Bake muffins in oven for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely.