Raspberry & Chocolate Muffins
Member recipe

Raspberry & Chocolate Muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(37 ratings)

Member recipe by


Serves 1 - 10 Muffins

Juicy raspberries and delicious white chocolate form a great partnership in these easy-to-make muffins

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 300g plain flour
  • 1 tbsp baking powder
  • 100g caster sugar
  • 100g unsalted butter
  • 2 large eggs
  • 200ml semi-skimmed milk
  • 150g fresh raspberries
  • 100g white chocolate


    1. Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
    2. Sieve the flour and baking powder into a large bowl. Add the sugar.
    3. Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
    4. Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
    5. Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (56)

Kim Richmond's picture

These muffins were absolutely beautiful and is easy to make. I'll definitely be making a batch of these for our MacMillan Coffee morning in a couple of weeks' time.

mrsmightymaxwell's picture

Amazing!!! Made these twice now, they are absolutely delicious and came out perfect. The first time I used white choc chips but found they got a bit lost so second time I cut chunks from a bar which worked better. Super moist and tasty and an absolute hit with my toddler and hubby.

keren333's picture

Made these and followed recipe exactly but they came out really tough, not sure what I've done wrong as all the other comments are so good but I won't be making them again as I've had a lot better success with other muffin recipes

mazmce's picture

Never had much success with muffins in the past but these are delicious, very light and the balance of white chocolate and the tart raspberries is perfect. Will definitely make these again.

Galzini's picture

Great recipe, very reliable, come out fluffy and good mix of sweet and sharp. Like that you use butter not oil, so they melt in the mouth. Recipe also works with cranberries and blueberries.

mellie11's picture

Good flavour but these came out really tough. I was careful to follow all the advice and comments. They didn't seem to have the springiness of some of the other muffin recipes I've used from this site, actually they were pretty heavy / solid. Will try again with a few adjustments

andrea282's picture

I have made these several times now and they have always been really good.

Don't over mix mixture, use chocolate chips which have been in fridge and don't overbake!
Perfect results!

daviesx4's picture

Lovely recipe...a firm favourite in my household xxxx

bigbunsmarge's picture

Not in agreement with you here 'daviesx4' and 'leips'. The raspberries resulted in very soggy bottoms and some what grotesque looking muffin tops. Also, a bit of an eye sore. Utterly disappointed I'm afraid fellow bakers.

leips's picture

excellent! The raspberries lovely and tart counter the sweetness of the chocolate. I was surprised by how much baking powder 1 x tablespoon but went with it and they rose beautifully and tasted great. Really easy and effective

youngchef13's picture

I made these but the cake never rose, and the chocolate melted making the cake soggy, any suggestions on how to prevent this? Thanks x

youngchef13's picture

How many muffins does this make? Considering making them for my GCSE food exam!x

barryfloyd's picture

Hi YoungChef13. It makes 10 large muffins. Hope it goes well.

youngchef13's picture

Thanks, made a trial run of them, they tasted great but they didn't rise and they were soggy because the chocolate melted (I used milky bar) any suggestions on how to stop this?x

roxynisa's picture

Fab and easy recipe. But I took out the white choc and added dark. Lovely :)

tashacooke's picture

Hi Barry, I made these muffins to share with friends for our exam week and they went down really well! I used 2tsp of baking powder and they tasted great and were really fluffy. Amazing when still warm from the oven. By the way if you want a lovely crunchy top, sprinkle over some demerera sugar before baking!

barryfloyd's picture

Brilliant Tasha. I'm glad yours turned out well. I really like your sugar idea too. I'll try it myself. Thank you and I hope you get the exam results you're hoping for.

dhmacdonald's picture

Love this recipe! So easy to do and always turn out delicious! :)

napiers2011's picture

Used vanilla sugar. Made delicious large muffins. Many thanks :)

kerrylee24's picture

I loved these, but I did have to cook them for another 10 minutes (could be my oven!)


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…