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    Home » Baking Recipes

    Easy Bakery Style Raspberry White Chocolate Muffins

    Published: Jun 10, 2022 · Modified: Nov 16, 2023 by Deborah Rainford · This post may contain affiliate links · 4 Comments

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    Raspberry white chocolate muffins in a baking tray.

    These raspberry white chocolate muffins are soft, fluffy, moist and chocolatey. They bake up with giant tops just like cafe-style muffins. Sprinkle some raw sugar on top for that gorgeous crunch in every bite.

    Raspberry white chocolate muffins in a baking tray.

    These raspberry white chocolate muffins have a super moist crumb thanks to the sour cream and vegetable oil in the mix. The raspberries are fresh and juicy and the white chocolate chips are mini so we have chocolate chips in every bite!

    Jump to:
    • The 3 step muffin method
    • Why You'll Love This Recipe
    • Ingredients needed
    • Step By Step Instruction
    • Recipe: FAQ
    • Substitutions & Variations
    • Equipment
    • Storage
    • Top tips
    • Raspberry White Chocolate Muffins

    These fruit muffins are easy to make and follow the usual structure of a muffin or any quick bread recipe.

    The 3 step muffin method

    1. Mix the dry ingredients in one bowl. Sift the ingredients if your flour is especially lumpy.
    2. In another bowl whisk the wet ingredients together.
    3. Pour the wet ingredients into the dry and mix until just combined. Scoop the batter into muffin liners and bake immediately.

    This method ensures that there will be minimal stirring required so that we don't build up too much gluten in the flour which makes the muffins tough.

    Why You'll Love This Recipe

    • Quick and easy to make
    • Uses fresh juicy raspberries
    • These raspberry white chocolate muffins stay moist and fluffy for days
    • They freeze really well

    Ingredients needed

    Aldi ingredients for making muffins with raspberries and white chocolate.
    • fresh raspberries
    • white chocolate chips
    • large eggs- at room temperature. Gives the muffins structure
    • sour cream (full fat)- at room temperature
    • milk
    • vegetable oil- it's the best oil for muffins because of it's neutral flavour.
    • light brown sugar
    • caster (granulated) sugar
    • butter- salted
    • baking powder- this raising agent goes through a chemical reaction with the sour cream to create large fluffy muffins
    • vanilla
    • plain flour (all-purpose)
    • demerara sugar for the tops of the muffins

    See the recipe card for quantities.

    Step By Step Instruction

    1 & 2

    Mixing the wet and dry ingredients for muffins.
    • Start by preheating the oven to 190c/ 375f. This may seem very hot for baking but the heat really helps the muffins rise up quickly giving us these domed tops.
    • Mix the wet ingredients in a medium bowl and set it aside. Mix the dry ingredients in a large bowl. Add the fresh raspberries and chocolate chips to the dry ingredients and gently mix to distribute throughout the flour mixture.
    pouring the wet ingredients into the bowl with the dry ingredients and raspberries.

    3 & 4

    • Pour the wet ingredients into the dry. *It's really important that you do it this way. If you reverse the method and add the dry ingredients into the wet it will result in a very lumpy muffin batter.
    • Mix the batter using a spatula or wooden spoon. Only mix until the batter is just combined being sure to not overwork the flour and build up too much gluten.
    • Line a 12 cup muffin tin with white muffin papers. Use a spoon or an ice cream scoop to fill the cases to the top. Dot some extra raspberries and chocolate chips on top and sprinkle the demerara sugar. Filling the cases to the top is important to get that bakery-style round muffin top. Bake in the preheated oven until the muffins are well risen and just starting to turn golden on the edges.

    Recipe: FAQ

    How do I make sure that my muffins stay really moist?

    The key here is to use butter and oil. Butter brings a rich flavour and a tender crumb, while the vegetable oil ensures that the muffins stay nice and moist.

    Can I use frozen raspberries?

    This recipe isn't really geared to using frozen berries. Thawed berries would turn your muffin batter into a juicy mess and frozen berries would make your batter too cold and the muffins wouldn't bake up evenly.

    Is it necessary to use chocolate chips?

    Chocolate chips are meant to keep their shape and not melt while baking. If you use chocolate chunks they'll melt into the batter and effect the overall structure of the muffins.

    How to tell when muffins are baked?

    A toothpick in the center should come out mostly clean with a few moist crumbs. The tops should also be well risen and will bounce back when gently pressed. These muffins take about 20-25 minutes to bake, but you should start checking on them about 5 minutes before just in case your oven runs hot.

    Substitutions & Variations

    • Raspberries- use blackberries or blueberries instead
    • Milk- almond or oat milk will work in place of the dairy milk and will give a nice flavour.
    • White chocolate chips- dark or milk chocolate chips would be a great variation for this recipe.
    A single white chocolate and raspberry muffin on a white plate.

    Equipment

    When it comes to baking the equipment you use can make or break a recipe. So a good muffin tin is a must-have item.

    • 12 hole muffin pan
    • white paper liners
    • muffin scoop

    Storage

    Muffins are always best when they're fresh. But since we're using vegetable oil in these muffins they stay moist for days.

    • Room temperature- in an airtight container the day they are made and a few days after.
    • Fridge- up to 4 days
    • Freezer- in a freezer bag or airtight container for up to 3 months

    Top tips

    • Don't over mix the muffin batter. It is the most important part of baking these raspberry muffins.
    • Preheat the oven properly before starting to mix the batter.
    • Make sure all the fridge ingredients are brought up to room temperature first. This ensures a smooth batter and an even bake.

    Need help with meal planning? You can find our (Aldi ingredients only) weekly meal plans here! Sign up to receive them free every week or take our quick meal planning course and grab the blank meal planner and use all these recipes to create your own meal plans. Follow along on Pinterest, Instagram and Facebook.

    White chocolate muffins with raspberries on a baking tray.

    Raspberry White Chocolate Muffins

    Raspberry white chocolate muffins combine the tartness of fresh raspberries with the sweetness of white chocolate, resulting in a deliciously moist and indulgent treat.
    5 from 3 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 Muffins
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    Author: Deborah Rainford

    Ingredients

    • 320 g plain, all-purpose flour
    • 200 g caster, granulated sugar
    • 50 g light brown sugar
    • 3 teaspoons baking powder
    • 280 g fresh raspberries + a few more for the top of the muffins
    • 160 g white chocolate chips
    • 55 g butter, melted and cooled *see notes - salted vs unsalted
    • 50 g vegetable oil *see notes- flavour
    • 2 large eggs, room temperature
    • 120 g sour cream, full fat room temperature
    • 120 ml milk *see notes
    • 1 teaspoon vanilla extract
    • 2 tablespoons Demerara sugar for sprinkling

    Instructions

    • Preheat oven to 215c/ 425f . Line a muffin tin with 10-12 white paper muffin cases.
    • In a large bowl whisk together the dry ingredients- flour, caster sugar, light brown sugar, and baking powder. Once the ingredients are whisked well, gently fold in 280g of raspberries (saving a few for the topping) and white chocolate chips taking care to not burst the raspberries.
    • In a medium bowl whisk the butter, oil, eggs, sour cream, vanilla extract and milk. Whisk well to combine.
    • Pour the wet ingredients into the dry ingredients and use a spatula or wooden spoon to gently mix together. Be very careful to mix until just combined so as not to over activate the gluten in the flour.
    • Use a spoon or ice cream scoop to fill the muffin cases with the batter. Fill the cases to the top. That will ensure you get those tall and fluffy muffin tops.
    • Place a few of the reserved raspberries and white chocolate chips on top of each muffin and sprinkle with the Demerara sugar.
    • Bake for 20-25 minutes, until the edges of the muffins are golden and a tooth pick in the centre comes out with only a couple of moist crumbs.
    • Allow the muffins to cool for about 10 minutes in the muffin tin before transferring to a wire rack to continue cooling. When the muffins are slightly warm is the perfect time to eat them! Serve with a small smear of butter.

    Notes

    Note 1- I’ve used salted butter for this recipe, but if you’re using unsalted butter then add a ¼ teaspoon of salt to the dry ingredients.
    Note 2- It’s important to use a neutral tasting oil in this recipe so as not to overpower the rest of the ingredients. Olive oil or rapeseed oil both have a very strong flavour that wouldn’t go well with these muffins.
    Note 3- You can use whatever kind of milk you have on hand. I’ve tested these muffins with whole milk, but skimmed or semi skimmed will work great too.
    Note 4- The oven temperate seems very high, but it’s important to get the batter to rise quickly to get that bakery style top. A great way to be sure that your oven runs accurately is to use an oven thermometer.

    Nutrition

    Calories: 369kcal | Carbohydrates: 53g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 169mg | Potassium: 148mg | Fiber: 2g | Sugar: 31g | Vitamin A: 245IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 2mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!

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    Reader Interactions

    Comments

    1. Bella

      August 09, 2022 at 1:17 pm

      5 stars
      Made these for my bridge group last week and everyone said how soft and fluffy they were. Really good!

      Reply
      • Deborah Rainford

        August 09, 2022 at 7:12 pm

        Happy to hear it! Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂

        Reply
    2. Helen

      July 02, 2022 at 2:16 pm

      5 stars
      These muffins bake up so light and fluffy! Absolutely gorgeous recipe. Thank you!

      Reply
    5 from 3 votes (1 rating without comment)

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    Raspberry white chocolate muffins in a baking tray.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

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