Raspberry & White Chocolate Muffins

These delicious homemade Wild Raspberry and white chocolate muffins are so delicious and a doddle to to make with kids.


Prep Time: 15 Minutes

Cooking Time: 20 Minutes

Quantity: Makes 12 Muffins

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


  • Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
  • Sieve the flour and baking powder into a large bowl. Add the sugar.
  • Melt the butter in a small saucepan. 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.
  • Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
  • Spoon the mixture between the cases and dot with the remaining raspberries.
  • Cook for 15-20 minutes until golden. Let the muffins cool a little before scoffing.