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Jamie Oliver Raspberry And White Chocolate Muffins

Jamie Oliver Raspberry And White Chocolate Muffins
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Jamie Oliver Raspberry and White Chocolate Muffins are soft vanilla-based muffins filled with fresh raspberries and chunks of white chocolate. The batter is gently mixed to keep it light, then baked until golden and fluffy. The result is a moist muffin with bursts of fruit and creamy sweetness in every bite.

Ingredients

Scale

Dry Ingredients

    • 250g self-raising flour

    • 100g caster sugar

    • ½ teaspoon baking powder

    • Pinch of salt

Wet Ingredients

    • 2 large eggs

    • 100ml vegetable oil

    • 150ml milk

    • 1 teaspoon vanilla extract

Add-ins

    • 150g fresh raspberries

    • 120g white chocolate chunks

Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C (160°C fan). Line a muffin tray with paper cases.

Step 2: Mix the Dry Ingredients

In a large bowl, combine flour, sugar, baking powder, and salt. Stir lightly to distribute evenly.

Step 3: Combine the Wet Ingredients

In another bowl, whisk eggs, oil, milk, and vanilla extract until smooth.

Step 4: Bring Everything Together

Pour the wet mixture into the dry ingredients. Gently fold using a spatula. Do not overmix; a few small lumps are fine.

Step 5: Add Raspberries and Chocolate

Fold in raspberries and white chocolate carefully to avoid crushing the fruit.

Step 6: Fill the Cases

Divide the batter evenly into muffin cases, filling each about ¾ full.

Step 7: Bake

Bake for 18–22 minutes until golden on top and a toothpick inserted comes out clean (except for melted chocolate).

Step 8: Cool Before Serving

Let muffins cool in the tray for 5 minutes, then transfer to a wire rack.

Find it online: https://jamieolivereats.uk/raspberry-and-white-chocolate-muffins/