Raspberry & Chocolate Muffins
Member recipe

Raspberry & Chocolate Muffins

  • 1
  • 2
  • 3
  • 4
  • 5
(42 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.
13th May, 2018
Love this recipe! Have also adapted it to make, chocolate chip, apple and cinnamon and apple and raspberry muffins. Far too lazy to melt the butter so I just stuck it in with the flour and sugar and they are perfect - Big hit with my family. Many thanks for posting it.
Richard Lloyd's picture
Richard Lloyd
17th Dec, 2017
Nice and easy to follow i added a bit more white chocolate, tasted lovely! Will definitely use recipe again
15th Mar, 2017
A big hit with my family. Definitely will make again with more chocolate!
Kim Richmond
24th Sep, 2016
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.
10th Sep, 2016
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.
9th Jul, 2016
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
29th Apr, 2016
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.
27th Jan, 2016
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.
23rd Jan, 2016
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
22nd Aug, 2015
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!


3rd Sep, 2017
Has anyone tried making these with frozen raspberries please?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.