Mez’s Raspberry White Chocolate Muffins – A Sweet Treat to Love!
You might already know Mez from her Bacon Cheese Muffins or Banana Caramel Muffins — two extremely popular recipes in the Skinnymixers community.
These Thermomix raspberry and white chocolate muffins are soft, fluffy and bursting with juicy raspberries and creamy white chocolate. This easy Thermomix muffin recipe is perfect for lunchboxes, afternoon tea or a simple weekend bake.
Well you are going to love these decadent, sweet Raspberry & White Chocolate Muffins!
These Raspberry & White Chocolate Muffins are extremely easy to make in the Thermomix and work perfectly with gluten-free flour also.
They feel a little bit indulgent – without being packed full of sugar.
There is something special about these muffins!
Why You’ll Love These Muffins
- Easy to adapt: gluten-free and dairy-free
- Thermomix friendly – but easy to make the regular way too.
- Freezer-friendly and lunchbox approved.
Ingredients – What you will need?
- Frozen Raspberries: A great budget option and readily available in the freezer section.
- White Chocolate Chips: It is best to use the chocolate chips and not the chocolate melts.
- Flour & Butter: Mez gives the option for regular or GF flour, and butter or dairy-free alternatives
- Vanilla: You can use vanilla paste or vanilla extract
- Buttermilk: This is the cultered buttermilk from the supermarket to help give extra lift to the muffins. You can also make your own dairy-free buttermilk (see Tip below recipe)
- Caster sugar: Caster sugar works best.
Dietary Swaps & Tips
- Gluten Free: Works great with gluten-free flours
- Dairy Free: Use Nuttelex or coconut oil
- Egg Free: We haven’t tested using egg replacer yet but if you do please comment below!
How to Store these Raspberry & White Chocolate Muffins
- Keeps well for 2–3 days in an airtight container
- Freeze individually for easy grab-and-go snacks.
- Reheat in the microwave for 15–20 seconds to bring back the softness.
Related Recipes You’ll Love
- Mez’s Bacon Cheese Muffins – our #2 most popular recipe!
- Apple Cinnamon Muffins
- Healthy Savoury Muffins | Hidden Vegetables + 11 g Protein
- Guest Recipe: Mez’s Gluten-free Shortbread
- Guest Recipe: Mez’s Sticky Date Tea Loaf
This one’s already had great feedback from the recipe testing team — thanks again Mez for sharing another favourite with the community 🧡
If you are loving Mez’s recipes, she regularly shares her love of baking on her Facebook page.
Love Nik xx
Guest Recipe: Mez’s Raspberry & White Chocolate Muffins
Print Pin RateEquipment
- 12 hole muffin tray
- muffin cases
Ingredients
- 120 g butter - (dairy-free if required)
- 2 eggs
- 1 Tbsp vanilla paste - or vanilla extract
- 120 g caster sugar
- 170 g buttermilk
- 250 g self-raising flour - (gluten-free if required)
- 100 g frozen raspberries
- 120 g white chocolate chips
Instructions
- Preheat oven to 190°C. Line a 12-hole muffin tray with patty cases.
- Place butter into mixer bowl. Melt for 3 min/70°C/Speed 2/ MC off.
- Add eggs, vanilla paste, caster sugar, and buttermilk. Mix 20 sec/Speed 5/MC on. Scrape down sides of bowl.
- Add self-raising flour and mix for 10 sec/Speed 3/MC on.
- With your spatula carefully fold through the raspberries and the white chocolate careful not to overmix.
- Divide mixture evenly between prepared cases, filling to just below the top.
- Bake for 20 min, or until golden and cooked through.