Raspberry White Chocolate Muffins …

Raspberry White Chocolate Muffins

I could write the usual words like delectable, scrumptious and deliciously moist to describe these Raspberry White Chocolate Muffins but it simply wouldn’t do them justice. The only way for you to truly appreciate how fantastic they are, is to whip up a batch and try them for yourself … I promise, you won’t be disappointed. Enjoy!

Raspberry White Chocolate Muffins …
Serves: 12
Ingredients …
  • 2 cups self-raising flour, sifted
  • ¾ cups castor sugar
  • 1 ¼ cup white chocolate chips
  • 1 cup lite sour cream
  • 2 eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • ⅓ cup vegetable oil
  • 1 ¾ cup frozen raspberries
Method …
  1. Preheat oven to 180C (fan-forced) and line a 12-hole muffin tray with large wrappers.
  2. Place self-raising flour, sugar and chocolate chips in a bowl and stir to combine.
  3. Place sour cream, eggs. lemon zest, vanilla extract and vegetable oil in a separate bowl and whisk until the mixture is smooth.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Add frozen raspberries and stir through.
  6. Spoon the mixture evenly between the 12 muffin holes and bake for approximately 25 minutes.
  7. Once cooked, remove from oven. Allow to stand in muffin tray for a couple of minutes before placing muffins on wire racks to cool completely.

Clever Tricks, Tips and Hints …

  • I used “lite” sour cream in this recipe because I am always aware of those sneaky calories, however, regular sour cream can be easily substituted.

  • When whisking the wet ingredients together, an egg whisk will ensure the mixture is really smooth, although a fork will also work if a whisk isn’t available.

  • Allow muffins to completely cool before attempting to remove wrappers, otherwise the muffin will stick to the wrapper.

  • I love the “Creative Gourmet” Frozen Raspberries as they tend to be nice and small and prevent the muffin from becoming soggy. Fresh raspberries are perfect for this recipe also but the frozen variety give a fantastic result and are so much cheaper, particularly if you find them on special at the supermarket. I always have frozen raspberries in the freezer as I use them a lot in smoothies.

  • These muffins are suitable to freeze or can be stored in an air-tight container for approximately 3 days … if they last that long!

If you like this recipe, you might also enjoy these:

Banana and Carrot Muffins with Chocolate Chips

Passionfruit and White Chocolate Muffins 001

Toblerone Muffins 001


  1. Oh Sandie – you and I are enablers today haha xx