Jamie Oliver Raspberry And White Chocolate Muffins

There’s something so comforting and cheerful about Jamie Oliver Raspberry And White Chocolate Muffins. The sweet creaminess of white chocolate paired with the tart burst of raspberries makes these muffins both indulgent and fresh. I tried this recipe on a quiet Sunday morning, and I was genuinely surprised by how fluffy and bakery-perfect they turned out. (inspired by Jamie Oliver)

Ingredients Needed

• 100g (about 7 tablespoons) unsalted butter, softened
• 65g (about 1/3 cup) caster sugar
• 65g (about 1/3 cup) light brown sugar
• 2 large eggs, room temperature
• 125g (about 1/2 cup) Greek yogurt
• 1 tsp vanilla paste
• 5 tbsp milk
• 250g (about 2 cups) self-raising flour
• 1 tsp baking powder
• 200g raspberries, plus extra for topping (fresh or frozen)
• 75g (about 1/2 cup) white chocolate chips

How To Make Jamie Oliver Raspberry And White Chocolate Muffins

Preheat and Prep:
Start by preheating your oven to 200°C (400°F) or 180°C (356°F) fan/gas 6. Line a 12-hole muffin tin with paper cases. Having everything ready makes baking feel less chaotic and more fun.

Cream Butter and Sugars:
In a large mixing bowl, beat together the softened butter and both sugars for about 5 minutes. It should look pale and fluffy—this is key to getting that light muffin crumb.

Add Eggs and Wet Ingredients:
Crack in the eggs one at a time, beating well after each addition. Then stir in the Greek yogurt, vanilla paste, and milk. You’ll end up with a silky-smooth batter base.

Fold in Dry Ingredients and Add-ins:
Sift in the self-raising flour and baking powder, plus a pinch of salt. Gently fold with a spatula until just combined. Now, stir in 150g of raspberries and the white chocolate chips. Be gentle—overmixing is the enemy of fluffiness!

Fill and Top:
Spoon the mixture evenly into the muffin cases, filling each about three-quarters full. Press two extra raspberries into the top of each muffin for a bakery-worthy look.

Bake to Perfection:
Bake at the original high temperature for 8 minutes. Then reduce the oven to 180°C (356°F) or 160°C (320°F) fan/gas 4, and bake for another 20–25 minutes. They’re done when a skewer comes out clean and the tops are golden.

Why I Love This Recipe

I made these on a rainy afternoon, and they totally lifted the mood in the house. The combo of creamy white chocolate and tangy raspberries feels a bit posh, but it’s so simple. Everyone—from my toddler to my neighbor—asked for seconds. It’s a keeper!

Recipe Tips

• Use Soft Ingredients: Let your eggs and butter sit out a bit—cold ingredients won’t mix as well.
• Go Easy on the Mixing: Just fold until you don’t see flour. Overmixing = tough muffins.
• Top with Extra Berries: It makes them look pretty and adds extra raspberry punch.
• Don’t Overbake: Check with a skewer—if it’s clean, they’re done.
• Toss Raspberries in Flour: It helps keep them from sinking to the bottom of the muffin.

How To Store This Jamie Oliver Raspberry And White Chocolate Muffins

At Room Temperature

If you’re planning to eat them within a day or two, store the muffins in an airtight container in a cool spot. They’ll stay soft and moist.

In the Fridge

Place muffins in a sealed container and refrigerate for up to 5 days. Let them sit at room temp for 10 minutes before eating—or warm them up!

In the Freezer

Freeze individually wrapped muffins in a freezer-safe bag for up to 3 months. Great for make-ahead snacks.

Reheating

Microwave for 15–20 seconds or warm in a low oven for 5–7 minutes to bring back that just-baked texture.

Nutrition Facts (per serving)

• Calories: 302 kcal
• Carbs: 38g
• Protein: 6g
• Fat: 14g
• Sugar: 19g
• Fibre: 2g
• Sodium: 0.44g

Let’s Answer a Few Questions!

Can I use frozen raspberries?
Totally! No need to thaw—just fold them in gently to avoid bleeding too much color.

Can I substitute the Greek yogurt?
Yes, sour cream or plain yogurt work great too.

What if I only have vanilla extract?
No problem—just use the same amount of vanilla extract instead of paste.

Can I skip the white chocolate?
Sure! You could sub in milk or dark chocolate, or even nuts.

How do I keep muffins moist?
Avoid overbaking, and store them in an airtight container once they’ve cooled.

Try More Recipes:

• Jamie Oliver Lemon Curd Muffins
• Jamie Oliver Banana Muffins
• Jamie Oliver Raspberry Coulis Recipe