Raspberry And White Chocolate Muffins

raspberry and white chocolate muffins 1 When we came home from our New Zealand holiday a few weeks ago, Mark and I found a little plate of muffins waiting for us on our porch. It was a gift from our neighbors with the simple note ‘with compliments‘ attached to it. A similar plate was also awaiting the people who lived next door to us. I thought it was such a sweet thing to do that I decided I’d bake them something as well before returning their plate.

It took a me a couple weeks – during which they probably thought that we were a) so rude for not returning their plate b) such ungrateful, greedy neighbors – but on Sunday I finally came around to baking these ‘raspberry and white chocolate’ muffins. They turned out really well and I think my neighbors really appreciated the gesture. This could be the beginning of a beautiful friendship. Just don’t tell them I ate half of the muffins I had originally made for them…

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Raspberry and white chocolate muffins


2 cups (300g) plain (all-purpose) flour
2 teaspoons baking powder
¾ cup (165g) caster (superfine) sugar
1 cup (240g) sour cream
2 eggs
1 teaspoon vanilla essence
⅓ cup (80ml) vegetable oil
1 cup (180g) frozen raspberries
¾ cup (140g) chopped white chocolate
12 extra raspberries for decoration
Makes 12.


♥ Preheat the oven to 180ºC (355ºF). Grease a 12-hole muffin tin (or line with muffin cups).

♥ Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.

♥ In a separate bowl, whisk the sour cream, eggs, vanilla essence and oil together.

♥ Pour the sour cream mixture over the dry ingredients and gently stir until just combined.

♥ Carefully fold in the raspberries and chocolate.

♥ Spoon the batter into the muffin cases. Bake for about 20 minutes or until a skewer poked in comes out clean.

Enjoy xx

Adapted from Donna Hay’s recipe.