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    Hungry Healthy Happy » Recipes » Baked Goods

    White Chocolate and Raspberry Muffins

    Published: Apr 1, 2020 · Modified: Jul 23, 2020 by Dannii · This post may contain affiliate links · 26 Comments

    172 shares
    • 83
    Jump to Recipe
    Diet: Vegetarian

    * This is a sponsored post for Hermesetas *
    Ripe and juicy raspberries and chunks of white chocolate are the stars of these deliciously moist muffins. You can't beat the smell of freshly baked muffins and this flavour combo will be a hit with the whole family. Light, fluffy and lower in sugar thanks to using Hermesetas Granulated Sweetener.

    Six raspberry muffins on a board surrounded by raspberries and white chocolate chips

    These taste like the kind of soft and moist muffins you would get from a bakery and the combination of raspberries and white chocolate is a total winner. Once you have the basic muffin recipe down, you can switch up the flavour combo with your favourite fruit and chocolate too.

    Jump to:
    • Why you will love them
    • Step by step
    • What other fruit can you use?
    • FAQs
    • Extra tips
    • More baked items
    • Recipe
    • Feedback

    Why you will love them

    • Light and fluffy muffins
    • They smell AMAZING when baking
    • Lower in sugar
    • Easy to adapt with different fruit and chocolate combos

    Step by step

    One: Put the butter and Hermesetas in a bowl and mix together. 

    Butter and sugar mixed together in a glass bowl

    Two: Whisk in the egg.

    Butre and sugar beaten together with an egg in a glass bowl

    Three: Add the flour, baking powder and milk and mix well.

    A glass bowl containing flour and milk

    Four: Carefully fold in the raspberries and white chocolate chips.

    A glass bowl full of cake batter with raspberries and white chocolate chips

    Five: Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.

    Muffin mixture in eight paper cases in a muffin tin

    Six: Bake in a preheated oven at 170°C/325°F/Gas 3 for about 20-25 minutes, until cooked through. Leave to cool on a rack.

    Baked muffins on a cooling rack

    What is Hermesetas?

    Hermesetas is a sugar alternative and one teaspoon provides the same degree of sweetness as a teaspoon of sugar, but with no or a very low amount of calories. Switching sugar to low calorie sweeteners, like Hermesetas, can reduce your daily calorie intake by 10% and lead to a statistically significant weight loss of 0.2kg (0.44lbs) a week.

    The best thing is, it's such a simple swap. For every 50g of sugar you would use in baking, swap it for 5g of Hermesetas Granulated Sweetener.

    Don't just take our word for it - NHS Choices says: “Like sugar, sweeteners provide a sweet taste but what sets them apart is that, after consumption, they don’t increase blood sugar levels”.

    Jar of Hermesetas Granulated Sweetener

    I have struggled with sugar crashes in the past and desserts like this would usually cause me to have a sugar crash about an hour later, but that doesn’t happen since I have made this swap.

    We have been using Hermesetas Granulated Sweetener in our baking, sweet breakfast and hot drinks for about a couple of years now and I have noticed such a difference in my energy levels, but no difference in taste of our recipes.

    Where Can You Buy It?

    It is readily available too and you can pick it up in Sainsbury's, Waitrose, Savers and independent pharmacies and it’s also easy to use in all your favourite sweet treats.

    Have you tried our Apple Hand Pies or Healthy Chocolate Raspberry Brownies? They both use this sweetener.

    All Hermesetas products are heat-stable, so they won’t lose their sweetness even when exposed to the high temperatures involved in baking. Don’t be nervous about making this swap with all your favourite recipes, as it’s a really easy swap.

    Head over to the Hermesetas website to find some more childhood memory recipes - sweet but low in calories, supporting healthy diet swaps.

    A jar of hermesetas sweetener next to some muffins

    What other fruit can you use?

    The great thing about these muffins is that once you have the basic muffin mix perfected (which isn't hard, as these are so easy to make and we have tested them many, many times), then you can switch things up and make them with different combinations.

    You could swap the raspberries for blueberries, chopped strawberries or blackberries. You can also swap the white chocolate for dark or milk chocolate chips, but we think the combination of raspberries and white chocolate is amazing.

    Muffins in silver paper cases in a pile

    FAQs

    How to store muffins

    These muffins will stay fresh in an air tight container for 3 days. You could also freeze them individually wrapped and then put in freezer bags for up to 3 months. But we find the texture does change once they are defrosted.

    heart icon

    Extra tips

    • You can swap the raspberries for blueberries, chopped strawberries or blackberries.
    • Instead of white chocolate chips, you could use milk or dark chocolate.
    • To get really tall muffins like ours, make sure you fill your muffin cases all the way up.
    • You can use frozen raspberries too.
    • These muffins will store in an air tight container for 3 days, or individually wrapped and in a freezer bag for up to 3 months.
    • You could add some flaked almonds on top before they go in the oven for some extra crunch.
    • Make these more indulgent by drizzling some icing on top before serving.
    • You could had half a teaspoon of cinnamon in to the mixture too.

    More baked items

    • Healthy Gingernut Biscuits
    • Easy Banana Cake
    • Healthy Banana Oat Cookies
    • Healthy Chocolate Muffins (with veggies!)

    If you’ve tried these white chocolate muffins, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A pile of raspberry muffins on a wooden serving board

    White Chocolate and Raspberry Muffins

    Ripe and juicy raspberries and chunks of white chocolate are the stars of these deliciously moist muffins. You can't beat the smell of freshly baked muffins and this flavour combo will be a hit with the whole family.
    An illustration of a v-shaped plant.
    Vegetarian
    5 from 25 votes
    Author: Dannii
    Pin Print Save recipe Recipe saved!
    Course: Dessert, Snack
    Cuisine: American, British
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    Servings: 8 servings
    Calories: 224kcal
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    Ingredients

    UK Metric Measures - US Customary Measures
    • 250 g Plain flour
    • 2 teaspoon Baking powder
    • 60 g Butter - softened
    • 15 g Granulated hermestas
    • 1 Egg
    • 250 ml Whole milk
    • 250 g Raspberries
    • 50 g White chocolate chips

    Instructions

    • Put the butter and Hermesetas in a bowl and mix together.
    • Whisk in the egg.
    • Add the flour, baking powder and milk and mix well.
    • Carefully fold in the raspberries and white chocolate chips.
    • Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
    • Bake in a preheated oven at 170°C/325°F/Gas 3 for about 20-25 minutes, until cooked through. Leave to cool on a rack.

    Notes

    • You can swap the raspberries for blueberries, chopped strawberries or blackberries.
    • Instead of white chocolate chips, you could use milk or dark chocolate.
    • To get really tall muffins like ours, make sure you fill your muffin cases all the way up.
    • You can use frozen raspberries too.
    • These muffins will store in an air tight container for 3 days, or individually wrapped and in a freezer bag for up to 3 months.
    • You could add some flaked almonds on top before they go in the oven for some extra crunch.
    • Make these more indulgent by drizzling some icing on top before serving.
    • You could had half a teaspoon of cinnamon in to the mixture too.

    Nutritional Information

    Serving: 1muffin | Calories: 224kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 82mg | Potassium: 256mg | Fiber: 3g | Sugar: 7g | Vitamin A: 291IU | Vitamin C: 8mg | Calcium: 111mg | Iron: 2mg
    DisclaimerThe nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

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    Reader Interactions

    Comments

    1. Nart at Cooking with Nart

      June 28, 2020 at 12:08 pm

      5 stars
      I love raspberries and white chocolate and think they make such a great combo. You just can't say no to muffins with these two ingredients in them!

      Reply
    2. Anna

      April 08, 2020 at 2:38 pm

      5 stars
      There is no better combo that white chocolate and raspberries! One of my all time fave! The muffins look so scrumptious and so delicious, I would definitely need more than one to satisfy my cravings!

      Reply
    3. kim

      April 08, 2020 at 1:55 pm

      5 stars
      Such a great recipe! I love how easy and delicious these were! I will definitely be making again and again!

      Reply
    4. Jordin

      April 08, 2020 at 1:23 pm

      5 stars
      Ive been all about baking recently, and I cant wait to make these muffins! They sound so delicious and easy to make.

      Reply
    5. Liz

      April 08, 2020 at 1:11 pm

      5 stars
      Love this combination for muffins!! I've been making strawberry muffins lately but white chocolate raspberry sounds even better!

      Reply
    6. Kushigalu

      April 06, 2020 at 3:07 pm

      Love the flavor combo of this muffin. So delicious

      Reply
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