White Chocolate & Raspberry Muffins

A quick and easy muffin recipe to make when you’re expecting guests or just when you need that pick me up and your coffee/tea just won’t suffice.


  • 3 cups plain flour
  • 4 tsp baking powder
  • 1 cup caster sugar
  • 1 cup sour cream
  • 3 eggs
  • 2 tsp grated orange rind
  • ⅓ cup vegetable oil
  • 1½ cups fresh raspberry
  • 1 cup white chocolate melts


  1. Preheat fan oven to 180ºc. Line a non stick 12 hole muffin tray with butter or use paper cupcake inside your tray.
  2. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
  3. In a separate bowl, combine the sour cream, eggs, lemon rind and oil and whisk together. Stir through the flour mixture until just combined. Carefully fold in the raspberries and chocolate and spoon into the lined moulds. Bake for 40 minutes or until cooked when tested with a skewer. Makes approx 12 depending on the size of your muffin tray.

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