Tuesday, October 10, 2006

Strawberry, Raspberry and White Chocolate Muffin Recipe

This is a very quick and easy muffin recipe. It produces light, cake-like muffins with chunks of sweet, creamy white chocolate and tangy berries.

Fresh or frozen berries can be used. If using frozen berries, add them to the mixture while they are still frozen to help prevent them from colouring the batter.

Preparation time: about 30 minutes (excludes baking time)

Makes 12 muffins.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

2 teaspoons (10ml) lemon juice
250ml (1 cup) milk
125ml (1/2 cup) oil (we use a mild-flavoured oil, such as sunflower)
1 large egg (we use eggs with a minimum weight of 59g)
300g (2 cups) self-raising flour
150g (2/3 cup) caster sugar
170g (1 cup) white chocolate chopped into small chunks
200g berries (we use 100g chopped strawberries and 100g raspberries)

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced). If you are using a conventional (not fan-forced) oven, place the oven rack in the centre of the oven. In a conventional oven, the position of the muffins in the oven affects how they brown. We like them to be close, but not too close, to the top element.

Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.

Whisk lemon juice, milk, oil and egg in a medium bowl until well combined.

Place self-raising flour, caster sugar and white chocolate in a large bowl. © exclusivelyfood.com.au

Stir to combine.

Add berries.

Gently stir to combine.

Gently stir wet ingredients into dry ingredients. Stop stirring once the ingredients are combined (do not over mix). The batter should be quite wet.

Divide mixture evenly between muffin cases.

Bake for about 22-27 minutes. To check whether the muffins are cooked, press lightly on the centre of a muffin; if it springs back, it's ready. A knife inserted into the centre of a muffin should come out without any batter attached.

Serve the muffins warm or at room temperature, dusted with icing sugar if desired. They are at their best on the day they are baked.

Store muffins in an airtight container. Muffins can be reheated in the microwave. Suitable to freeze.
© www.exclusivelyfood.com.au


Blogger Ange said...

These look delicious - I think I will have to make them very soon, white chocolate I love & any sort of berry I love so a great combo

12/10/06 10:13 am  
Blogger Penni Russon said...

Yum! Best. Muffins. Ever. I posted about them on my blogon my blog, complete with pics, mine were alot pinker as the raspberries were squashy late season ones, and I made teeny little ones, but they were so divine. I made them as cupcakes with cream cheese icing (because four year olds seem to need icing).

6/5/07 9:38 pm  
Anonymous Anonymous said...

Very nice muffins.. The white chocolate goes crunchy on the top. I had mine with vanilla icecream. Awesome recipe!

27/5/07 4:05 pm  
Anonymous Anonymous said...

these muffins are very special. One of my favourites. I will make them for years to come. One word yummy.

5/8/07 4:08 pm  
Blogger Daddy Blogger said...

These are gorgeous!
And really really yummy.

5/8/07 10:25 pm  
Anonymous Anonymous said...

i havent tried them but are they fat free im going to make them for school

11/8/07 11:37 pm  
Blogger Amanda and Debbie said...

These muffins are not fat free. They contain more than 14g of fat per muffin, due mainly to the oil and white chocolate.

12/8/07 10:53 pm  
Anonymous Anonymous said...

Are these muffins suitable to freeze?
Thank you

27/8/07 1:54 pm  
Blogger Amanda and Debbie said...

Yes, these muffins are suitable to freeze.

27/8/07 3:24 pm  
Anonymous Anonymous said...

These are fantastic!!
Love them ... fat nevermind!

10/9/07 8:33 pm  
Anonymous Anonymous said...

YUMMMM!!!!!!!! they are the best and you can choose whatever you want to add to them! :D

17/9/07 5:40 pm  
Anonymous Anonymous said...

This recipe is outstanding, have made them every week, everyone loves them at work and have complimented me . Thanks Will try Banana Cake next. Love this website

19/10/07 11:12 pm  
Anonymous Anonymous said...

These muffins are unreal. Total restaurant quality. Highly recommended

22/10/07 12:58 pm  
Anonymous Anonymous said...

Can you use tin berries for this recipe?

25/10/07 8:01 am  
Anonymous Anonymous said...

My children are allergic to peanuts, so what sort of oil can be used instead (eg. canola).
Also, what type of white chocolate do you use?

25/10/07 4:28 pm  
Blogger Amanda and Debbie said...

We have never used tinned berries in this recipe; however, they should be suitable if well drained.

Any mild-flavoured oil can be used in the muffins. You could try canola or sunflower oil. We use Cadbury Dream white chocolate but any white chocolate would be suitable.

25/10/07 7:46 pm  
Anonymous Anonymous said...

Just discovered your site today and am VERY excited!

I was wondering about frozen berries... Would it be ok to use them?

21/3/08 4:23 pm  
Blogger Amanda and Debbie said...

Yes, frozen berries can be used in this recipe.

21/3/08 8:36 pm  
Anonymous Anonymous said...

Excellent recipe, very easy steps and great result. Yum! I used tinned strawberries which I had in the pantry, still nice but fresh or frozen would probably be better.

29/3/08 4:39 pm  
Anonymous Anonymous said...

Another excellent recipe! Your recipes always impress.

Can this recipe be used as a basic muffin recipe by excluding the white choc and berries?

2/4/08 1:07 pm  
Blogger Amanda and Debbie said...

Yes, you could use this recipe as a base for other muffin flavours. Keep in mind that adding dry ingredients (such as cocoa powder) or very moist ingredients (such as mashed banana) may change the texture of the muffins.

2/4/08 9:34 pm  
Anonymous Anonymous said...

wow great recipie sounds nice but i'm going to make mine without the strawberries!

7/4/08 7:25 am  
Anonymous Anonymous said...

These are absolutely delicious. I made them without strawberries and will definatly make them again. Best muffins ive made!

14/4/08 9:32 pm  
Anonymous Anonymous said...

OMG these are the best berry & white chocolate muffins I have cooked. Took them to a friends home today and they were a big hit. Even told her about this site.

22/4/08 7:25 pm  
Anonymous Anonymous said...

WOW i love muffins ^_^ especially white choclate and rasberry. i cant wait to cook these. This recipe is very helpfull because it actualy shows the measurements in grams and stuff ^_^ thanks, this website is the best !!!!!!!!

3/5/08 4:08 am  
Anonymous Anonymous said...

These look great.

Can the oil be substituted with melted butter?

6/5/08 10:52 am  
Blogger Amanda and Debbie said...

Yes, melted butter could be used instead of the oil.

6/5/08 8:29 pm  
Anonymous Anonymous said...

Wow Wow Wow

Ijust made these muffins for mothers day and I absolutely loooooooooove them!!!!!!
Thank you
:O :D

11/5/08 10:49 am  
Anonymous Anonymous said...

I made these last year and entered them in the muffin category of our local agricultural show, Won first prize!

12/5/08 5:30 pm  
Anonymous Anonymous said...

I made these for school and I love them. I ate them all and the teachers got none !!

14/5/08 3:00 pm  
Anonymous Anonymous said...

This recipe is fantastic! Easy to make and they taste sensational.

28/5/08 6:39 pm  
Blogger Joanne said...

How would I stop the mixture going grey? I tried to mix little as possible. How is it I made 18 muffins? Very different to 12?

5/6/08 2:25 pm  
Blogger Amanda and Debbie said...

Hi Joanne,

To minimise the amount of raspberry juice that escapes into (and colours) the batter, use intact raspberries and stir the batter as gently as possible. Also, if you are using frozen berries, measure out the required amount, and then return them to the freezer until required.

Did you use muffin cases that measured 5cm across the base and 8cm across the top?

6/6/08 8:28 pm  
Anonymous Anonymous said...

If using butter instead of oil - how much butter would I use ?
Also could I use just strawberries on their own, instead of both strawberries & raspberries ( would I just double the quantity of strawberries ? ). Love your website, just DIVINE !!!

15/7/08 9:19 am  
Blogger Amanda and Debbie said...

Hi Carly,

You could use 125g butter (melted) in place of the oil. It would be fine to use 200g of strawberries in this recipe.

15/7/08 6:55 pm  
Blogger Unknown said...

Fantastic recipe!!!

23/7/08 11:55 pm  
Anonymous Anonymous said...

Just made these today using melted butter instead of oil and they are DIVINE! I had a massive bag of strawberries and no idea what to do with them, thank you.

9/8/08 2:11 pm  
Anonymous Anonymous said...

Fantastic! This was so quick and easy to cook and they were perfect first time!

27/8/08 5:30 pm  
Anonymous Anonymous said...

My daughter thought these were better than the same thing at Muffin Break. Perfect ratio of tart berries and sweet white chocolate. Thanks for another great recipe.

2/9/08 10:15 am  
Anonymous Anonymous said...

OMG these are the best muffins!!! so moist. I've made these a few times, and they never fail. They never last more than a day in the house....they're that good.

2/9/08 10:15 pm  
Anonymous Anonymous said...

I can't wait to make these and take them to a fathers day brunch for a large family. To turn them into mini muffins, would you just reduce the cooking time a bit, or would you need to alter the ingredient ratio at all?

4/9/08 6:56 pm  
Blogger Amanda and Debbie said...

Hi Catherine,

If you were to make smaller muffins, you would need to reduce the baking time. We suggest that you keep an eye on them and test with a knife or wooden skewer to determine when they are cooked through. You shouldn't need to alter the ingredient ratios.

6/9/08 11:18 am  
Anonymous Anonymous said...

do you think these muffins could be turned into a cake if so how many days do you think it would last.....or just add berries to your white choc mud

15/9/08 5:05 pm  
Blogger ah Teo said...

can i leave out the berries then distribute them into the cupcake cases when the batter is ready?

7/10/08 6:33 pm  
Blogger Amanda and Debbie said...

We haven't tried using the muffin mixture to make a cake, but we can't see any reason why you couldn't do so. The cake would probably be best consumed within a couple of days.

Hi Ah Teo

You don't have to stir the berries into the muffin batter; the batter and berries can be layered in the muffin cases if desired.

8/10/08 12:39 am  
Anonymous Anonymous said...

these are delicious muffins. i put a dollop of white icing on the top of mine. will be making these again and again. have had lots of comments on them.

20/10/08 10:56 am  
Blogger lo-rida said...

I made these muffins for a work bake off. I also put some cream cheese frosting and a strawberry on top.

I won first prize.

22/10/08 1:36 pm  
Anonymous Anonymous said...

Hey guys,
I LOVE all your recepies and this one looks great!
If i were to add banana to my muffins instead of the chocloate and the berries, how much would i need to use??
Thanks heaps
Love Carla
P.S your triple chocolate brownies are to die for!! Absolutely georgous!!

8/11/08 3:12 pm  
Anonymous Anonymous said...

Tried this recipe the other day, and the muffins got rave reviews!

So delicious, I'm making them again tonight.

Thanks for the recipe!!

21/11/08 2:42 pm  
Anonymous Anonymous said...

how can i make these muffins as mini ones, do I need to do anything differently?

26/11/08 10:41 am  
Blogger Amanda and Debbie said...

Please see our comment dated 6/9/08.

27/11/08 10:17 am  
Anonymous Anonymous said...

Can I use Buttermilk instead of normal milk?

27/11/08 7:09 pm  
Anonymous Anonymous said...

I used buttermilk instead of normal milk, and they turned out so good. People were commenting at how good these muffins were. Best ever!

1/12/08 4:29 pm  
Blogger Amanda and Debbie said...

Hi Carla

Do you wish to add chopped banana to the muffins? Or would you prefer to mash the banana?

4/12/08 4:27 pm  
Anonymous Anonymous said...

With the strawberries and raspberries, do you add them whole or do u chop them into smaller pieces?

20/12/08 10:04 pm  
Anonymous Anonymous said...

luv these muffins.....love your web site, i have been trying some of ur recipes and my family just love everything i make....the best thing is that everything is so easy to make, thank you so so much! :) ...btw do you have a recipe for tiramisu?? preferably without the use of eggs, i have tried a few recipes i got off the net but they didnt turn out the way i expected, so just thought you might have a great recipe seeing that everything you post is just so scrumptous and always turns out fantastic...thanks Amanda & Debbie :D

21/12/08 2:37 am  
Anonymous Anonymous said...


i would like to make these muffins into a cake, how long would you recommend i bake?

I have no berries available, could i leave them out of the recipe? would i need to make adjustments?

thankyou! i LOVE your sight

5/1/09 2:58 pm  
Blogger Amanda and Debbie said...

We haven't tried cooking the muffin batter in a single cake pan, so we can't recommend a baking time. We suggest that you keep an eye on the cake, and test with a knife or wooden skewer when it looks/feels cooked.

The berries could be omitted but the cake/muffins won't have as much flavour. You may need to reduce the baking time slightly.

To the person who asked about chopping the berries: We leave smaller berries, such as raspberries, whole. We chop the strawberries unless they are quite small. (We will add this information to the recipe.)

13/1/09 9:13 pm  
Anonymous Anonymous said...

will I be able to replace the white chocolate with yoghurt? How much yoghurt do you think I need?

One more question, I don't really like the sourness of the berries in muffins. Is it possible for me to blend them altogether to create a mixture?

11/2/09 5:40 pm  
Blogger Amanda and Debbie said...

Hi Krystel

If you don't wish to use white chocolate, you could just omit it from the recipe. We don't recommend replacing the chocolate with yoghurt as this might make the batter too wet. Blending the berries into the batter might also make the batter too wet. To avoid the sourness problem, are you able to obtain any berries that are sweet?

12/2/09 4:07 pm  
Anonymous Anonymous said...

I've just made these and they taste amazing!
However the presentation was a long way from your photos.
I put them in the oven at Gas mark 5 (190 degrees) on the middle shelf and they took an hour to cook, and still didn't set properly. And unfotunately I lost the golden brown domed tops as they cooled and caved in.
Any suggestions?

24/2/09 1:21 am  
Blogger Amanda and Debbie said...

Hi Emma

If you made twelve 1/3 cup muffins, they should have taken about 25 minutes to cook. You could try baking the muffins at a higher temperature (try to reduce the required baking time to less than 30 minutes). Do you have to double the baking time when using other muffin or cake recipes? If so, your oven might not be working correctly.

24/2/09 11:44 am  
Anonymous Anonymous said...

I think it's a bit hit and miss with the oven really. I made a birthday cake and it came out perfectly, but I had to double the time for some brownies. A down side of living in a student house!
Thank you for your help, I will try a higher temperature next time :)

27/2/09 9:13 am  
Anonymous Faye said...

I just made these as dairy free using soy milk & dairy free white chocolate and they are divine! Thanks for the great muffins!

6/5/09 7:50 am  
Anonymous Anonymous said...

i would like to replace the self-rasing flour to all-purpose flour and add baking powder. May i know how much baking powder do i need to add? thanks.

9/5/09 11:06 pm  
Blogger Amanda and Debbie said...

If your baking powder package doesn't have any instructions for making self-raising flour, you could use 300g (2 cups) all-purpose flour and 4 teaspoons baking powder to replace the self-raising flour in this recipe.

12/5/09 9:28 am  
Anonymous Anonymous said...

I love the combination-berries n white choc!Tried this over the weekend,my mixture came out in pink due to the berries.I used frozen rasberries but the colour still runs.Why is this so?
Can you also enlighten me - one of the steps requires sugar and flour to be stir together.I am just wondering,how can the sugar incorporated into flour evenly when they are both dry ingredients?
Thank you ladies!

21/5/09 12:33 am  
Blogger P said...

Thanks for this fab recipe, yumm! Hubby loved them too. Threw in some Macadamia nuts for a bit of crunch.

27/5/09 6:36 pm  
Anonymous Anonymous said...

I'm looking forward to making these muffins with so much great feeback about how good they are!! can you make them without the cases? putting the mixture straight into the muffin pan with not paper casing? Thanks!! Cant wait to make them!

5/6/09 10:20 pm  
Anonymous Julie said...

I've just made these & put them straight into a muffin pan without cases (of course buttered the pan) also I used 1% fat milk & coconut oil - as it is cholestrol free & sugar free so lower fat & they were still delicious!

11/6/09 8:44 am  
Anonymous Anonymous said...

Hi Amanda and Debbie, just wondering what would happen if I was to beat 125g butter and sugar together instead of using oil. I want to make soft and fluffy muffins, or will the recipe above achieve similar results?
Thank you!

28/7/09 1:04 pm  
Anonymous Jenn's Baking Chamber said...

Just made these muffins! They are absolutely amazing! They just melt in your mouth! Great Recipe!

7/10/09 8:53 am  
Blogger Amanda and Debbie said...

To the person who asked about the raspberries colouring the batter: If there is a lot of frozen juice attached to the outsides of the frozen berries, we have found that the juice rapidly melts and colours the batter. Once the liquid ingredients have been added to the dry ingredients, excessive stirring can result in tough muffins. When we stir the flour, sugar and chocolate together the sugar granules and flour particles do not join. However, stirring the dry ingredients together before adding the combined liquid ingredients helps minimise the amount of stirring required once wet is added to dry.

19/10/09 6:35 pm  
Anonymous Anonymous said...

Hi there! I had some issues with my muffins, they turned out looking quite flat and very moist. I couldn't really taste the 'cakey' mixture, it was more of the moist berry texture. I used a knife to test and it cane out clean.
I tried halving the recipe and didn't use a baking tray, the mixture went straight into paper baking cups. Could either be the cause?

30/1/11 10:46 pm  
Anonymous Anonymous said...

These muffins are great. I also sprinkled some extra white choc curls on the top before baking. I suggest lining each muffin tin with a square of grease proof paper (and fold creases to shape to tin). It makes it so much easier to get them out and they look so much better - prevents them from having a "muffin top".

7/6/11 5:24 pm  
Anonymous Anonymous said...

Can I add brown demerara sugar on top to make nice and sweet and crunchy on top ? If so do I do this before I put in oven or once taken out

27/7/11 11:31 pm  
Blogger The Cake Maker said...

Made half the recipe as there were just the 2 of us home. So delicious. Thanks for posting!

30/7/11 11:59 am  
Blogger One wok, one pot, one pan said...

These are amazing!! Really is the best muffin recipe i have found, so soft and tasty! I have also blogged my attempt of these cos i LOVE them!

25/9/11 5:20 pm  
Anonymous Bel said...

Well I have 12 muffins baking in the oven now! I used blueberries, strawberries, and banana.. Will repost after I try them. Wish me luck! mmm hungry.

16/10/11 8:50 pm  
Anonymous picoll said...

Hi, I made this recipe twice few weeks ago, but changed a few things. I'm currently on holiday's visiting family in the US & wanted to make a sweet treat for everyone to enjoy. First of all, I couldn't find the muffin pan, so just greased and lined a 23cm square cake tin. I can't remember exactly, but I think I cooked it for maybe around 40-50mins? at 350F (175C) - or until a skewer came out clean.

I decided to make a crumble top for the cake & used your crumble recipe in the 'Apple and Blueberry Crumble Cake' recipe, but I also added some nutmeg as well as cranberry granola I found in the cupboard here - rolled oats would be ok too. I think I used approx 1/3 - 1/2 cup. I didn't make the crumble in a food processor, just used my hands to rub it all in. I think it made just the right amount for a nice layer to go on top of the cake (just sprinkle evenly on top of the batter in the pan before putting in the oven).

In the batter I mashed up about 1/2 a ripe banana and added it to the wet ingredients. This resulted in a lovely moist cake, with a hint of banana. We didn't have peanut oil - so I used 125ml melted butter, as suggested earlier by someone.

I used a mixture of berries we had in the fridge (one time blueberries, blackberries and strawberries, the second time blueberries, strawberries and raspberries - we enjoyed the first combination better). I also didn't have enough chocolate (approx 110g) and although I'm sure it would have been nicer with the correct amount, it still didn't feel like you were lacking a lot - with several chunks in each slice of cut cake.

Thank-you for another wonderful recipe girls :) Sorry for all the tweaks - you got to work with what you got when you're not baking in your own kitchen!

22/10/11 10:27 am  
Anonymous Anonymous said...

They are so scrumptious! Friends and family loved it :) Baked two batches on my brother's insistence and they disappeared in two days. Omitted the raspberries and used 200g strawberries instead. They are so good! Thank you!

1/11/11 11:10 pm  
Anonymous Anonymous said...

These Muffins are mind blowing. It's become my signature dish. I removed the egg and made it eggless for a vegetarian friend of mine! Works just like the original. Thank you so very very much! I am forever indebted!

18/3/12 11:49 pm  
Blogger Chelli bean said...

I made mini muffins and they are really delish! I have a question about freezing: if I froze them, do I just take them out to defrost in room temp or defrost them in the fridge? Also should I warm them up in the oven again to get rid of excess moisture (I always worry freezing adds extra moisture).

thanks :)

21/8/12 6:20 pm  
Blogger Charmaine Hetem said...

Made these today for the kids for afternoon snack. They taste great. I can only imagine they would taste great with some icecream.

16/9/13 4:45 pm  

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