Soft, sweet, slightly chaotic — basically breakfast with excellent public relations.
I have a very serious weakness for recipes that look like I made an enormous effort when, in reality, I mostly stirred things together in a bowl and hoped for the best.
These muffins are exactly that kind of recipe.
White chocolate makes them sweet and creamy, raspberries bring just enough sharpness to stop the whole thing becoming ridiculous, and together they create the sort of muffin that somehow disappears from the kitchen much faster than expected.
I originally made them because I had raspberries that needed using and a bar of white chocolate that was apparently incapable of surviving another day in the cupboard.
Very responsible behaviour.
The result was soft, fluffy muffins with little pockets of melted chocolate and bursts of raspberry in almost every bite.
My boyfriend ate one while it was still warm, immediately took another, and then informed me that he was “helping with quality control.”
This blog has taught him dangerous vocabulary.
They’re perfect with coffee, lovely for breakfast, excellent for an afternoon snack, and absolutely acceptable eaten directly over the kitchen counter while crumbs fall everywhere.
I know this because I have conducted extensive research.
So grab a bowl, try not to overthink it, and please remember:
if a raspberry escapes while you’re mixing the batter, it belongs to the kitchen now.
MAKES 10–12 MUFFINS
PREP: 15 MIN
BAKE: 20–25 MIN
OVEN: 180°C / 350°F
There are recipes I make because they are practical.
There are recipes I make because they remind me of someone.
And then there are recipes I make because white chocolate and raspberries together are an extremely persuasive argument.
These muffins belong to the third category.
They’re soft, fruity, a little tangy from the raspberries, very sweet in the best possible way, and dangerously easy to eat while standing in the kitchen pretending you’re “just checking if they cooled down properly.”
You are checking nothing.
You are eating a muffin.
And that is fine.
What you’ll need
- 230 g plain flour
- 160 g sugar
- 1 tbsp baking powder
- 1 pinch of salt
- 2 eggs
- 80 ml neutral oil
- 125 ml milk
- 200 g raspberries
- 200 g white chocolate, roughly chopped
Fresh or frozen raspberries both work. If using frozen ones, don’t thaw them first unless you enjoy turning your muffin batter pink and emotionally complicated.
Let’s bake
1. Heat the oven.
Preheat your oven to 180°C / 350°F.
Grease a 12-hole muffin tin, or line it with muffin cases.
2. Mix the dry ingredients.
In a large bowl, sift together the flour, sugar, baking powder and salt.
Yes, technically you can skip the sifting.
No, I will not tell my grandmother.
3. Mix the wet ingredients.
In another bowl, whisk the eggs.
Add the oil and milk, then whisk again until combined.
Nothing dramatic needs to happen here.
This is a peaceful stage of the recipe.
Enjoy it.
4. Bring everything together.
Pour the wet mixture into the dry ingredients.
Mix only until the batter is just combined.
A few little lumps are completely fine. Muffin batter does not need to be interrogated until it confesses.
Overmixing = tougher muffins.
We do not want emotionally unavailable muffins.
5. Add the important things.
Fold in the raspberries and chopped white chocolate.
Do this gently, especially with fresh raspberries, unless your goal is raspberry purée.
Which is also delicious.
Just not what we’re doing today.
6. Fill the tin.
Divide the batter between 10 to 12 muffin cups.
If you make 10, they’ll be larger.
If you make 12, you can pretend you made more food.
Both are valid life choices.
7. Bake.
Bake for 20–25 minutes, until the tops are lightly golden and a skewer inserted into the centre comes out mostly clean.
If the skewer goes directly through a chunk of melted white chocolate, congratulations.
You have learned nothing useful.
Try another muffin.
8. Let them cool.
Leave them in the tin for a few minutes, then transfer them to a wire rack.
Try not to eat one immediately.
Or do.
I am a recipe writer, not law enforcement.
Eva’s little notes
A few extra white chocolate chunks pressed into the tops before baking make them look particularly nice.
You can also scatter a few raspberries over the batter before the muffins go into the oven.
And if one raspberry sinks dramatically to the bottom of a muffin, that is not a failure.
It is simply exploring.
Storage
They’re best on the day they’re baked, but they’ll keep for about 2–3 days in an airtight container.
You can also freeze them once completely cool.
In theory.
I have personally never had enough left to test this properly.
The Hungry Redhead verdict
Effort: ★★☆☆☆
Mess: ★★★☆☆
Comfort: ★★★★★
Chance of eating one while still warm: 100%
Chance of burning your tongue because patience is a fictional concept: also 100%
Good food, warm stories, questionable decisions. ❤️