Raspberry and White Chocolate Muffins

These Raspberry and White Chocolate muffins are very quick and easy to make. I tend to make small cakes rather than large muffins and in this case I’ll get 24 out of this recipe. If you go for traditional sized muffins you’ll get 12.


  • Preheat oven to 200°C (180°C Fan) and prepare a 12-pan muffin tray or 2 12 count madeleine trays.
  • Combine flour, sugar and chocolate in a large bowl.
  • Add the melted butter, egg, yoghurt, vanilla essence and the water. Mix well.
  • Fold in the raspberries. They should break up a little and distribute evenly.
  • Spoon mixture into the prepared pans and bake for 20 minutes.


  1. Flour – I use self-raising flour as it’s simple, if you don’t have any you can substitute with plain flour and 5g/125g of baking powder.
  2. Sugar – granulated or caster works just fine, brown sugar would impact the flavour so I wouldn’t use that.
  3. Chocolate – I use chips for ease but if you cannot find them you can chop up a block of white chocolate. I have not tried this with milk or dark chocolate but I don’t think it would work as well as they are unrelated to white chocolate.
  4. Raspberries – frozen works best here as they hold their shape better and when they do break up the individual berries retain their form. If you only have fresh I would recommend freezing first.

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