Sweet summertime bliss, these white chocolate muffins are the lighter, more sophisticated cousins of my triple chocolate bruisers.

Cut them in half and they ooze white chocolate and are elevated by the raspberry that is bleeding through the remaining sponge.

I’ve time checked these and they literally take 15 minutes to get from unweighted/unprepped ingredients to in the oven.


  • 2.5 Cups of plain flour
  • 2 ½ tsp baking powder
  • ½ tsp bicarb of soda
  • ½ tsp salt
  • 2 eggs & 1 yolk
  • 1 ¼ Cups of granulated sugar
  • ½ Cup of vegetable oil
  • 1 ½ Cups of Greek yoghurt
  • 1 tbsp vanilla
  • 2 Cups of White Chocolate Chips/Chunks (plus a handful set aside to put on top for once they come out the oven)
  • 12 Squares of White Chocolate from a regular bar of White Chocolate (I use Green & Blacks)
  • 200 grams Raspberries
  • 2 Tbsp. Freeze-dried Raspberries (just for decorating – so not necessary)


Set the oven to 190c and line a 2 Muffin Trays with 16 cases.

Place 1 Cup of White Chocolate Chips/Chunks in a microwavable bowl and heat for 30 seconds. Remove from the microwave, mix and if not melted then place back in for another 20 seconds. Remove from the microwave and stir to ensure it is all melted. Set aside to cool.

Place the Flour, Salt, Baking Powder and Bicarbonate of Soda in a bowl and mix together.

In a separate bowl, whisk the Eggs and the extra Egg Yolk and gradually add in the sugar. Continue to whisk together until the mixture is lighter in colour (about 3 minutes).

Add in the remaining wet ingredients of Vegetable Oil, Yoghurt, melted White Chocolate and Vanilla.

Slowly fold in the dry ingredients until it is all incorporated.

Add in the remaining White Chocolate Chips & the Raspberries (keep 16 Raspberries back to top each Muffin before baking).

If available, use an ice cream scoop, and add a ball of the mixture into each muffin case.

Gently press a square of the White Chocolate and 1 Raspberry into each of the balls.

Bake for 10 mins at 190c then bring the temperature down to 175c and bake for a further 7-10mins.

Remove from the oven and allow to cool for 5 minutes. Then place a few of the remaining White Chocolate Chips onto each of the tops of the warm muffins and leave them to melt!

After about 15 minutes remove the Muffins from the tin and place on a wire rack to cool, along with a sprinkling of crushed Freeze-dried Raspberries on top of each of the melted White Chocolate of the Muffins.

Allow to cool fully and then enjoy!


  • Use blocks of White Chocolate for the topping and break them into large chunks rather than the little baking chunks of chocolate – this will lightly melt into the Muffin.
  • If you want the muffins to ooze chocolate when you break them open, make sure you either freeze the chocolate for 30 mins in advance or leave in the fridge overnight. You need to be quick once you’ve removed them so be sure to have everything prepped and ready before you take them off chill.
  • Imo the yoghurt is the most essential part of this, don’t scrounge here, this ingredient gives it its moisture, if you don’t put enough in they will turn out dry.
  • I use vanilla bean paste over extract as it has much better flavour.
  • It’s important not to overfill the Muffin cases with batter as they will grow and overflow in the oven! You want each case to be about 2/3 full leaving space to rise as they bake.