This Raspberry and White Chocolate Muffin recipe is sponsored by b.box and their new silicone snack cups.
Mix these moist, delicious and easy to make raspberry and white chocolate muffins in one bowl and make a batch in 25 minutes! Perfect for a sweet treat in the lunchbox, afternoon tea, or as a cheeky dessert, they freeze well, create minimal cleaning up and have just the right mix of sweet and tart.
Why you're going to love this recipe
These white chocolate and raspberry muffins are so yummy, it's hard to stop at one! Being so easy to make, you can get a batch done in no time at all! Here's why you're going to love making this recipe:
- One bowl mixing! No mixer needed.
- Perfect for freezing.
- Simple, easy to find ingredients.
- Use frozen berries (to make them cheaper!)
- They stay moist and are great for eating cold or heating up to have with a cuppa.
- A great blend of sweet (white chocolate) and tart (the raspberries!)
- A no fail recipe! Just don't overmix and you are guaranteed good results.
What goes into the recipe
The ingredients for this recipe are super simple, nothing fancy!
- self raising flour- if you don't have any you can use plain flour and add 4 teaspoons of baking powder
- brown sugar- brown sugar adds to the caramel flavour of the white chocolate and helps the muffins to become more golden, whilst retaining their moist texture. You could use white sugar, caster sugar or even coconut sugar in these instead.
- frozen raspberries- why? apart from the obvious- they are raspberry and white chocolate muffins after all, frozen raspberries are a winner for baking! They are cheaper, and if not allowed to melt before using in a recipe they tend to retain their shape quite well.
- white chocolate drops- one of the key things here is to make sure they are for baking not melting! You can also swap these for dark chocolate or milk chocolate if you prefer, but I really like the sweetness of the white chocolate with the raspberries.
- vanilla paste- I tend to use this in all baking, but you could also use vanilla extract or essence.
How to make this recipe
- Add the flour to a large bowl add the brown sugar
- Add the milk, egg, melted butter and vanilla.
- Mix until combined. DO NOT OVERMIX!
- Add the white chocolate and raspberries and fold through.
- Add to your silicone cups (or silicone muffin pan, or use liners in a conventional muffin pan)
- Bake at 180 degrees celsius (355F) for 20 minutes.
- Allow to cool.
b.box Silicone Snack Cups
We love b.box as a brand (ever since their original sippy cup that we used way back when my 11 year old was a bub!), their lunchboxes are the perfect size for my kids as they get older.
I also like their versatility, with lots of different size compartments and leak proof sections. These new snack cups work so well with the lunchboxes! They can be used stand alone as well, or for baking and freezing. Personally, I think where they shine is baking muffins in them, popping the lids on and freezing! If you need some (and you do!) you can use my code kidgredients20 to grab some silicone snack cups (and lunchboxes etc!). The code gets you 20% off sitewide (excluding Disney and Hello Kitty range, and shipping fee. Not to be used in conjunction with any other offer. For delivery within Australia).
How to bake with silicone snack cups:
- Silicone snack cups are perfect for baking! I like to place them on a baking tray before placing in the oven.
- Fill using a ⅓ cup measure- it means there will be room left for the mixture to rise, and still pop a lid on it.
- After baking, when fully cooled, you can remove the muffins by turning upside down and squeezing gently.
- Dishwasher safe and freezer friendly, you can pop their lids on and freeze!
How else can you use them?
- They are great as a dip container as they really help to make sure the dip doesn't "contaminate" the rest of the lunch.
- Great for storing bliss balls, that otherwise tend to roll around.
- Perfect for making extra sections in the lunchbox, for example for separating fruit and veggies.
- They are also fantastic for cocooning berries so they don't get crushed by other fruit!
Expert Tips and FAQs
When you use fresh raspberries in baking, you need to bake at a lower temp, or they tend to overcook. When you use frozen raspberries (from frozen) they keep a bit more structural integrity and also help keep the muffins moist.
We love brown sugar in muffins! Part of the reason for this is it helps the muffins to look caramelised or golden before they overcook and become hard!
Between you and me, you probably over mixed them! Muffins will cope with lumps, muffins are ok being a little undermixed. Definitely do not use your mixer for these muffins, or you will end up with dense, unpleasant muffins.
More Raspberry Recipes
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Raspberry and White Chocolate Muffins
- 300 grams self raising flour if you don't have self raising flour you can use 2 cups plain and 4 tsps baking powder
- 100 grams brown sugar
- 1 egg
- 250 mls milk
- 80 grams butter (melted)
- 1 teaspoon vanilla paste you can also use vanilla extra or essence
- 125 grams white chocolate drops
- 125 grams frozen raspberries
- Preheat your oven to 180 degrees celsius (fanforced) 355F.
- Add the flour and brown sugar to a large bowl.
- Add the milk, (melted) butter, egg and vanilla paste to the bowl.
- Mix to combine. Do not over mix, lumps are ok!
- Add the raspberries and white chocolate. Fold through, distributing through the mix.
- Using a ⅓ cup measure, distribute evenly between 12 muffin holes (or use BBox silicone snack cups!)
- Bake at 180 degrees celsius for 20 minutes. (355f)
- Allow to cool completely.