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    Hungry Healthy Happy » Recipes » Baked Goods

    White Chocolate and Raspberry Muffins

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

    172 shares
    • 83
    Diet: Vegetarian
    Jump to Recipe

    * 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.

    If you are looking for some other muffin recipes to try, they why not try our Blackberry Muffins, Healthy Blueberry Muffins, Peanut Butter Banana Muffins, Banana Oat Muffins or Cranberry Orange Muffins?

    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.

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    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

    By: Dannii Martin
    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
    Pin Print Save recipe Recipe saved!
    Course: Dessert, Snack
    Cuisine: American, British
    Prep: 5 minutes mins
    Cook: 20 minutes mins
    Total: 25 minutes mins
    Servings: 8 servings
    Calories: 224kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    An illustration of a cracked egg.
    Eggs
    An illustration of two ears of wheat.
    Gluten
    Prevent your screen from going dark

    Ingredients

    • 250 g (2 cups) Plain flour
    • 2 teaspoon Baking powder
    • 60 g (0.25 cups) Butter - softened
    • 15 g (1 tablespoon) Granulated Hermestas
    • 1 Egg
    • 250 ml (1 cups) Whole milk
    • 250 g (2 cups) Raspberries
    • 50 g (0.25 cups) White chocolate chips

    Instructions

    • Preheat your oven to 170°C/150°C(fan)/325°F/Gas 3.
    • Put 60 g Butter and 15 g Granulated Hermestas in a bowl and mix together.
    • Whisk in 1 Egg.
    • Add 250 g Plain flour, 2 teaspoon Baking powder and 250 ml Whole milk and mix well.
    • Carefully fold in 250 g Raspberries and 50 g White chocolate chips.
    • Line a muffin tin with 8 paper cases. Divide the muffin mixture between the paper cases.
    • Bake in the oven for about 20-25 minutes, until cooked through. Leave to cool on a rack.

    Recipe 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.

    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

    The 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. Angela

      April 06, 2020 at 3:01 pm

      5 stars
      Always looking for get breakfast ideas with everyone home right now. This recipe looks like a great addition.

      Reply
    2. Bry

      April 06, 2020 at 2:31 pm

      These muffins looks AMAZING and raspberries and white chocolate are one of my favourite flavour friendships! Will definitely be giving these a mix over the weekend. Thanks! xx

      Reply
    3. Danielle

      April 06, 2020 at 2:27 pm

      5 stars
      The combination of raspberry and white chocolate is truly amazing. I made a cake with it recently, and it blowed everyone's mind. Excited about the muffins!

      Reply
    4. Annie @ Annie's Noms

      April 06, 2020 at 9:37 am

      5 stars
      White Chocolate and Raspberry is one of my favourite flavour combinations! These muffins look so delicious and are the perfect pick me up in these challenging times!

      Reply
    5. Cookilicious

      April 02, 2020 at 5:42 pm

      5 stars
      OMG they look absolutely delish! Saving them to make it tomorrow!

      Reply
    6. michele

      April 02, 2020 at 5:09 pm

      5 stars
      My two fave flavours in one perfect treat! Thanks too for the heads-up on Hermesetas - I hadn't heard of that brand before but it sounds like a very versatile sweetener. I'll be sure to give it a try

      Reply
    7. Julia

      April 02, 2020 at 3:55 pm

      These muffins sounds so good! Can't wait to try them!

      Reply
    8. Angela

      April 02, 2020 at 3:11 pm

      5 stars
      White chocolate and raspberries is such great flavor combinations. Tasty!

      Reply
    9. Kacey Perez

      April 02, 2020 at 2:39 pm

      5 stars
      I love this flavor combination in a muffin recipe and these ones were amazing! This recipe is easy - just what we need during this COVID-19 shit down!

      Reply
    10. Roxana Begum

      April 01, 2020 at 8:11 pm

      5 stars
      Lovely flavor combo. Those muffins look amazing. Also great to know about that sweetner.

      Reply
    11. Anita

      April 01, 2020 at 8:01 pm

      5 stars
      The muffins look truly delicious. And I'm impressed that the recipe only needs 15 g granulated hermestas. Now I must try to hunt down this ingredient as well.

      Reply
    12. Irina

      April 01, 2020 at 7:52 pm

      5 stars
      What a lovely recipe! It seems easy to make, too. I like the option of using frozen raspberries. And what is about freeze-dried raspberries? We have these sold in grocery stores.

      Reply
    13. Andrea Metlika

      April 01, 2020 at 7:47 pm

      5 stars
      These muffins look delicious. I also crash so I need to try this hermestas.

      Reply
    14. Cindy

      April 01, 2020 at 7:27 pm

      5 stars
      Made these with my kids! They were so excited to help in the kitchen (now that they are home) and of course they were even more excited to sample what they made! YUM!

      Reply
    15. Scarlet

      April 01, 2020 at 5:22 pm

      I love to bake muffins on the weekend so we can have leftovers for an easy breakfast on Monday! These raspberry white chocolate muffins sound delish!

      Reply
    16. Carrie Robinson

      April 01, 2020 at 3:21 pm

      5 stars
      I LOVE the raspberry & white chocolate combo! :) These look perfect.

      Reply
    17. Deanne

      April 01, 2020 at 2:25 pm

      5 stars
      I have raspberries in the freezer and I can't think of a better recipe to put them to use. Yum!

      Reply
    18. Shivani

      April 01, 2020 at 1:57 pm

      5 stars
      These look so tasty and perfect for an afternoon snack. Love the idea of adding flaked almonds too!

      Reply
    19. Kacey Perez

      April 01, 2020 at 1:45 pm

      This is one of my absolute favorite flavor combinations in a muffin! So summery and sweet - two things my daughters will love about this recipe!

      Reply
    20. Bintu | Recipes From A Pantry

      April 01, 2020 at 12:20 pm

      5 stars
      These muffins look incredible - they look like such a moist and delicious snack! We've been doing a lot of cooking and baking recently in isolation so might have to give these a try.

      Reply
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