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45Total Time
20Prep Time
25Bake Time

White chocolate and raspberry ripple muffins

6 Reviews

About the bake

The white chocolate and raspberries compliment each other beautifully in these tasty muffins.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 200°C (fan 180°C, gas mark 6).  Place 12 muffin cases into a muffin tray.

  2. Step 2:

    In a large bowl whisk together the sugar with the margarine until well combined. Gradually beat in the eggs and the milk.

  3. Step 3:

    In a separate bowl sift the flour and baking powder together.

  4. Step 4:

    Make a well in the centre of the dry ingredients and pour in the egg mixture all at once. Quickly stir together with a large metal spoon until just combined.

  5. Step 5:

    Reserve some chocolate chips and raspberries for decoration and fold the remainder into the mixture. Gently swirl the puree through the mix .

  6. Step 6:

    Divide mixture evenly between the paper cases, and decorate the tops with remaining chocolate chips and raspberries.

  7. Step 7:

    Bake in a pre-heated oven for 20-25 minutes. Dust with icing sugar to serve.


  • For the muffins

    • 175g Billington's Unrefined Golden Caster Sugar
    • 175g Margarine
    • 300g Allinson's Self Raising Flour
    • 3 Egg(s) (free range) (medium)
    • 5 tbsp Milk (semi-skimmed)
    • 0.5 tsp Baking powder
    • 100g White chocolate chips
    • 75ml Raspberry purée
    • 125g Raspberries
  • For the dusting

    •  Silver Spoon Icing sugar

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