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White chocolate and raspberry muffins

Wed, 18 February, 2015


Raspberry and white chocolate muffins

Muffin is not a biscuit. It's not a cake. It's not quite breakfast fodder. It's this weird cakey thing that you grab when on the go, when hungry but it's not lunchtime and the only place around is a Starbucks with their stodgy oversized and overpriced blueb or choc things. Having eaten one of the S ones especially, you feel bloaty and stuffed instead of pleasantly sated.

I used to consider muffins an inferior product. No skill in the making, not much fun in the eating. I still don't rate them very high but make them occasionally as it's so quick and easy: dry mix, wet mix, bish bash and done.

Buttermilk is a good ingredient as it gives a lighter texture. Brown sugar instead of white works well and makes the muffins less sickly. Use oil instead of butter and you can pretend it makes them less calorific*. But the genius ingredient is frozen fruit - you mix it into the dry ingredients and it won't dissolve into pink mush. Finally add some white chocolate chips and so get what I would call a half-respectable product.

*it doesn't. Butter and vegetable oil pretty much the same in terms of calorie content.

White chocolate and raspberry muffins

Time: 45 minutes


  • 300g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 80g soft brown sugar
  • 210g buttermilk
  • 110g sunflower or rapeseed oil
  • 1 large egg
  • 150g frozen or fresh raspberries
  • 100g white chocolate, chopped

Raspberries and white chocolate


1. Sift the flour with the baking powder and the bicarb of soda into a large bowl, stir in the sugar. In another bowl beat the egg with the buttermilk and the oil until well combined.

Muffin mix

2. Stir the raspberries and the chocolate chunks into the dry ingredients (that’s why frozen fruit will work better as fresh raspberries will go mushy while being mixed). Fold the wet ingredients into the dry mix only until just combined, don’t over mix.

3. Preheat the oven to 190C/375F/gas 5. Spoon the mixture into a muffin tin lined with paper cases – this will make 10 muffins.

Raspberry muffins

4. Bake for 25 minutes or until a skewer inserted into the middle of a muffin comes out clean. Leave in the tin for 5 minutes, then remove and cool on a wire rack.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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