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
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
ReplyDeleteYum! 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).
ReplyDeleteVery nice muffins.. The white chocolate goes crunchy on the top. I had mine with vanilla icecream. Awesome recipe!
ReplyDeletethese muffins are very special. One of my favourites. I will make them for years to come. One word yummy.
ReplyDeleteThese are gorgeous!
ReplyDeleteAnd really really yummy.
i havent tried them but are they fat free im going to make them for school
ReplyDeleteThese muffins are not fat free. They contain more than 14g of fat per muffin, due mainly to the oil and white chocolate.
ReplyDeleteAre these muffins suitable to freeze?
ReplyDeleteThank you
Yes, these muffins are suitable to freeze.
ReplyDeleteThese are fantastic!!
ReplyDeleteLove them ... fat nevermind!
Ling
YUMMMM!!!!!!!! they are the best and you can choose whatever you want to add to them! :D
ReplyDeleteThis 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
ReplyDeleteThese muffins are unreal. Total restaurant quality. Highly recommended
ReplyDeleteCan you use tin berries for this recipe?
ReplyDeleteMy children are allergic to peanuts, so what sort of oil can be used instead (eg. canola).
ReplyDeleteAlso, what type of white chocolate do you use?
We have never used tinned berries in this recipe; however, they should be suitable if well drained.
ReplyDeleteAny 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.
Just discovered your site today and am VERY excited!
ReplyDeleteI was wondering about frozen berries... Would it be ok to use them?
Yes, frozen berries can be used in this recipe.
ReplyDeleteExcellent 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.
ReplyDeleteAnother excellent recipe! Your recipes always impress.
ReplyDeleteCan this recipe be used as a basic muffin recipe by excluding the white choc and berries?
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.
ReplyDeletewow great recipie sounds nice but i'm going to make mine without the strawberries!
ReplyDeleteThese are absolutely delicious. I made them without strawberries and will definatly make them again. Best muffins ive made!
ReplyDeleteOMG 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.
ReplyDeleteWOW 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 !!!!!!!!
ReplyDeleteThese look great.
ReplyDeleteCan the oil be substituted with melted butter?
Yes, melted butter could be used instead of the oil.
ReplyDeleteWow Wow Wow
ReplyDeleteIjust made these muffins for mothers day and I absolutely loooooooooove them!!!!!!
Thank you
:O :D
I made these last year and entered them in the muffin category of our local agricultural show, Won first prize!
ReplyDeleteI made these for school and I love them. I ate them all and the teachers got none !!
ReplyDeleteThis recipe is fantastic! Easy to make and they taste sensational.
ReplyDeleteHow 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?
ReplyDeleteHi Joanne,
ReplyDeleteTo 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?
If using butter instead of oil - how much butter would I use ?
ReplyDeleteAlso 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 !!!
Hi Carly,
ReplyDeleteYou could use 125g butter (melted) in place of the oil. It would be fine to use 200g of strawberries in this recipe.
Fantastic recipe!!!
ReplyDeleteJust 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.
ReplyDeleteFantastic! This was so quick and easy to cook and they were perfect first time!
ReplyDeleteMy 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.
ReplyDeleteOMG 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.
ReplyDeleteI 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?
ReplyDeleteHi Catherine,
ReplyDeleteIf 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.
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
ReplyDeletecan i leave out the berries then distribute them into the cupcake cases when the batter is ready?
ReplyDeleteWe 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.
ReplyDeleteHi 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.
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.
ReplyDeleteI made these muffins for a work bake off. I also put some cream cheese frosting and a strawberry on top.
ReplyDeleteI won first prize.
Hey guys,
ReplyDeleteI 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!!
Tried this recipe the other day, and the muffins got rave reviews!
ReplyDeleteSo delicious, I'm making them again tonight.
Thanks for the recipe!!
how can i make these muffins as mini ones, do I need to do anything differently?
ReplyDeletePlease see our comment dated 6/9/08.
ReplyDeleteCan I use Buttermilk instead of normal milk?
ReplyDeleteI used buttermilk instead of normal milk, and they turned out so good. People were commenting at how good these muffins were. Best ever!
ReplyDeleteHi Carla
ReplyDeleteDo you wish to add chopped banana to the muffins? Or would you prefer to mash the banana?
With the strawberries and raspberries, do you add them whole or do u chop them into smaller pieces?
ReplyDeleteluv 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
ReplyDeleteHi!
ReplyDeletei 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
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.
ReplyDeleteThe 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.)
will I be able to replace the white chocolate with yoghurt? How much yoghurt do you think I need?
ReplyDeleteOne 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?
Hi Krystel
ReplyDeleteIf 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?
I've just made these and they taste amazing!
ReplyDeleteHowever 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?
Hi Emma
ReplyDeleteIf 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.
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!
ReplyDeleteThank you for your help, I will try a higher temperature next time :)
I just made these as dairy free using soy milk & dairy free white chocolate and they are divine! Thanks for the great muffins!
ReplyDeletei 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.
ReplyDeleteIf 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.
ReplyDeleteI 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?
ReplyDeleteCan 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!
Thanks for this fab recipe, yumm! Hubby loved them too. Threw in some Macadamia nuts for a bit of crunch.
ReplyDeleteI'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!
ReplyDeleteI'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!
ReplyDeleteHi 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?
ReplyDeleteThank you!
Just made these muffins! They are absolutely amazing! They just melt in your mouth! Great Recipe!
ReplyDeleteTo 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.
ReplyDeleteHi 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.
ReplyDeleteI tried halving the recipe and didn't use a baking tray, the mixture went straight into paper baking cups. Could either be the cause?
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".
ReplyDeleteCan 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
ReplyDeleteMade half the recipe as there were just the 2 of us home. So delicious. Thanks for posting!
ReplyDeleteThese 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!
ReplyDeleteWell 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.
ReplyDeleteHi, 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.
ReplyDeleteI 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!
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!
ReplyDeleteThese 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!
ReplyDeleteI 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).
ReplyDeletethanks :)
Made these today for the kids for afternoon snack. They taste great. I can only imagine they would taste great with some icecream.
ReplyDelete