Raspberry and White Chocolate Muffins

This is a quick recipe as theres no weighing of ingredients.  Everything is in cups and teaspoons.

Makes 8

  • 1 1/2 cups raspberries (fresh is best)
  • 3 cups plain flour – sieved
  • 3/4 cup caster sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 4 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 100g bag of white chocolate chips
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1/2 tsp salt
  • 2 tsp Granulated sugar


  1. Preheat oven to 220C
  2. Mix flour, baking powder, salt and cinnamon together in a large bowl.
  3. in another bowl mix the eggs and both sugars together. Add in the oil, buttermilk and vanilla.
  4. Add the wet ingredients into the dry ingredients and fold to combine.
  5. Add the white chocolate chips and raspberries and fold to combine.
  6. Spoon into 8 muffin cases in a muffin cake tray.
  7. Sprinkle a little granulated sugar onto the top of each muffin.
  8. Place into oven and cook for 5 minutes to crystallise the sugar, then turn down heat to 190c fan assisted and bake for another 20 mins, until skewer comes out clean of cake sponge.
  9. Best served warm with a dollop of ice cream or simply a cup of tea.