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Mary Berry Raspberry and White Chocolate Muffins Recipe

Mary Berry Raspberry and White Chocolate Muffins Recipe
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Print Recipe

Mary Berry Raspberry and White Chocolate Muffins are soft, moist muffins made with a simple batter filled with fresh or frozen raspberries and white chocolate chips. The richness of the chocolate pairs beautifully with the slight sharpness of the berries, giving you a balanced, delicious muffin that rises well and keeps moist for days.

Ingredients

Scale

  • 250g self-raising flour

  • 150g caster sugar

  • 1 tsp baking powder

  • 2 large eggs

  • 125ml milk

  • 100g melted butter (or vegetable oil for extra softness)

  • 1 tsp vanilla extract

  • 150g fresh or frozen raspberries

  • 100g white chocolate chips or chopped white chocolate

Instructions

  • Prepare the tray: Line the muffin tin with paper cases for clean removal.

  • Mix dry ingredients: Combine flour, sugar, and baking powder in a bowl.

  • Combine wet ingredients: Whisk eggs, melted butter, milk, and vanilla until smooth.

  • Fold gently: Add the wet mixture into the dry ingredients, folding only until combined.

  • Add raspberries: Gently fold in raspberries to avoid crushing them.

  • Mix in chocolate: Stir in white chocolate chips, saving a few for topping.

  • Fill the cases: Spoon the batter evenly into muffin cups, two-thirds full.

  • Top for presentation: Scatter extra raspberries or chocolate chips on top.

  • Bake: Bake at 180°C (350°F) for 18–20 minutes until golden and risen.

  • Test readiness: Insert a skewer—it should come out clean or with light crumbs.

  • Cool and serve: Allow muffins to cool on a rack before storing or serving.

Find it online: https://maryberrycooks.co.uk/mary-berry-raspberry-and-white-chocolate-muffins-recipe/