These muffins are like little bites of joy. They’re soft, fluffy, slightly tangy from the raspberries and sweet in all the right ways thanks to chunks of creamy white chocolate. Jamie Oliver’s version leans on simple ingredients but doesn’t hold back on flavor. It’s not overly fussy. more like a cozy treat you can whip up on a lazy weekend or surprise someone with during the week.
Think of them as a cross between a bakery-style muffin and something your favorite aunt would bake. Rustic, comforting and just a bit indulgent.
Jamie Oliver Raspberry And White Chocolate Muffins Recipe
Ingredients Needed
Jamie keeps it simple but here’s the full list of what you’ll need. These quantities make about 12 muffins.
Dry Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 150g golden caster sugar
- A pinch of sea salt
Wet Ingredients
- 2 large free-range eggs
- 125ml milk
- 125ml plain yoghurt (Greek works well)
- 100ml vegetable oil or sunflower oil
- 1 tsp vanilla extract
Mix-ins
- 150g fresh raspberries (you can use frozen but don’t thaw them)
- 100g white chocolate, roughly chopped (or use white chocolate chips)
Optional: A little extra sugar for sprinkling on top before baking. It gives the muffins a lovely crust.
Equipment Needed
Nothing fancy here which is part of the charm.
- 12-hole muffin tin
- Muffin cases or baking paper (you can even DIY some parchment cups)
- Large mixing bowl
- Small bowl or jug for wet ingredients
- Spatula or wooden spoon
- Sieve (for the flour)
- Measuring scales or cups
- Cooling rack
How To Make Jamie Oliver’s Raspberry And White Chocolate Muffins
Here’s the step-by-step breakdown. Once you’ve done it once, you’ll be flying through it the next time.
1. Preheat & Prep
Set your oven to 180°C (350°F). Line your muffin tin with cases. If you’re not using cases, grease the tin lightly.
2. Combine Dry Ingredients
In a big bowl, sift the flour and baking powder. Add the sugar and a pinch of salt. Give it a quick mix.
3. Mix The Wet Stuff
In a jug or smaller bowl, beat the eggs. Add milk, yoghurt, oil and vanilla extract. Mix until smooth.
4. Bring It Together
Pour the wet mixture into the dry. Gently fold everything together. The key is not to overmix. Lumpy batter = good muffins. Smooth batter = sad, dense muffins.
5. Add The Magic
Toss in your raspberries and chopped white chocolate. Fold them in carefully so the raspberries don’t break up too much.
6. Fill The Cases
Spoon the batter into your muffin cases, about ¾ full. If you’ve got extra chocolate or berries, pop a few on top. Sprinkle a pinch of sugar for crunch, if you like.
7. Bake
Bake for about 25-30 minutes or until they’re golden and a skewer comes out clean. Try not to open the oven early. it messes with the rise.
8. Cool (If You Can Wait)
Let them sit in the tin for 5 minutes. Then move them to a wire rack. Best enjoyed slightly warm when the chocolate is still a little melty.
What I Learnt
A few things stood out when making these:
- Mixing less is better. The less you fuss, the better the texture.
- Raspberries are wild cards. They’re delicate and juicy, so handle them gently. Frozen berries actually held up better during mixing.
- White chocolate melts fast. Bigger chunks give you gooey pockets while chips disappear into the batter. Up to you.
- Yoghurt is a secret weapon. It keeps the muffins super moist without being heavy.
Also, don’t skip the sugar sprinkle-it adds that bakery-style crackly top.
Recipe Tweaks For Jamie Oliver’s Raspberry And White Chocolate Muffins
Jamie’s recipe is a classic. Tart raspberries. Creamy white chocolate. Light, fluffy muffin base. But that doesn’t mean you can’t mess with it-in the best way.
1. Swap the berries: Raspberries are amazing but you’re not married to them. Try blueberries for a milder sweetness or blackberries if you want a little more bite. Frozen cherries? Next-level. Just chop them up a bit so they don’t sink to the bottom.
2. Chocolate upgrades: White chocolate chips are great but a chopped-up bar melts better and gives you those gooey pockets of chocolate. Or try half white and half dark chocolate for a more balanced sweetness. (That’s a pro move.)
3. Add crunch: Want texture? Toss in a handful of chopped nuts-almonds, pecans or even pistachios work beautifully. A streusel topping made with butter, sugar and flour adds a coffee shop-style crunch that’s hard to beat.
4. Play with flavor: A teaspoon of orange zest changes everything. Raspberry and citrus love each other. Or add a little almond extract-just a few drops-to give the muffins a delicate, bakery-style aroma.
5. Go whole grain: If you want a slightly healthier twist, swap out half the plain flour for whole wheat. It adds a lovely nuttiness and still keeps the muffins tender if you don’t overmix.
Don’t be afraid to experiment. Jamie gives you the blueprint. what you build with it is up to you.
Storage Tips For Leftovers
Let’s be honest-these muffins don’t usually last long. But if you do have a few survivors, here’s how to keep them at their best.
Room temperature: Muffins stay fresh in an airtight container for about two days. Pop a paper towel in with them to soak up excess moisture and stop them from getting soggy.
Fridge? Only if you must. They’ll keep longer, sure but refrigeration can dry them out. If you do fridge them, warm them in the microwave for 15 seconds to bring back some of the softness.
Freezing is your friend: Muffins freeze like a dream. Wrap them individually in plastic wrap or foil, then toss them in a freezer bag. They’ll keep for up to three months. Reheat straight from frozen in the oven at 160°C (325°F) for about 10-12 minutes. They come out like they were just baked.
Pro tip: If you know you won’t eat them all right away, freeze a few the same day you bake. That way, they lock in peak freshness.
What To Eat With Jamie Oliver’s Raspberry And White Chocolate Muffins?
These muffins are rich, sweet and fruity. The kind of treat that holds its own. but they’re even better with the right partners on the plate.
1. Coffee or tea: The obvious but perfect pairing. A strong espresso cuts through the sweetness. Prefer tea? Try Earl Grey or something with citrus notes. Even a fruity iced tea works if it’s warm out.
2. Greek yogurt + honey: Need to balance things out? A dollop of thick Greek yogurt and a drizzle of honey on the side gives you creamy, tangy contrast. It’s like breakfast and dessert had a baby.
3. Fresh fruit: Serve the muffins with a small bowl of fresh berries or sliced mango. It lightens the plate and makes the meal feel less indulgent… even if it’s still 90% muffin.
4. Scrambled eggs or a light omelette: Hear me out. If you want to turn this into a brunch, the muffin is your sweet element. Add eggs for some protein and you’ve got a full plate that hits all the notes-sweet, savory, satisfying.
5. Ice cream (for dessert mode): Warm up a muffin, add a scoop of vanilla or raspberry ripple ice cream and you’ve got a legit dessert. Trust me on this.
FAQs
Can I Use Frozen Raspberries Instead Of Fresh Ones?
Yes, frozen raspberries work just fine. Just make sure to fold them gently into the batter to prevent the color from bleeding.
How Do I Prevent The White Chocolate From Burning While Baking?
Chop the white chocolate into chunks and mix them evenly through the batter. They’ll melt perfectly without burning when baked.
Can I Make These Muffins Gluten-free?
You can use a gluten-free flour blend to make the muffins gluten-free. Just be sure to check the ratios and adjust for texture!
