Ann Reardon

Raspberry and White Chocolate Muffins

muffin recipe animation


This is the recipe that started it all. Friends always ask me for my dessert recipes. But I have written out this raspberry white chocolate chip muffin recipe so many times that is deserved a video of its own. I used to make these for our church’s cafe. I’d take the mixture in frozen, uncooked in muffins cases and they would bake them up fresh in the morning. That way the smell of baking muffins would waft into the room making everyone hungry. You can do the same if you don’t need 12 muffins freeze the whole batch in their paper cases in the muffin tin, once they are frozen you can remove them from the tin and place in a plastic bag. When you feel like a muffin bake one or more at a time, no need to defrost just pop it in the oven frozen.


It is a simple recipe that I am sure you will be able to make. I filmed this video using hand drawn stop motion. Even though it is super short, rest assured it took a very long time to film. Every frame is a photo and every photo is of a hand drawn picture. I hope you enjoy it.

To make these yummy, crunchy-topped, raspberry and white chocolate muffins you will need

240g (8.47 ounces) or 1 1/2 cups flour
162g (5.71 ounces) or 3/4 cup sugar
1/2 tsp baking powder

1 cup frozen or fresh raspberries
1 cup white chocolate chips

1/3 cup or 85mL (2.87 fluid ounces) vegetable oil
1 egg
milk to make up 1 cup or 250mL (8.45 fluid ounces) total liquid

crunchy topping
100g (3.53 ounces) or 1/2 cup white sugar
50g (1.76 ounces) 1/3 cup flour
75gt 1/4 cup butter
1 1/2 tsp cinnamon
This makes more topping than you need, place any extra in a ziplock bag in the freezer until the next time you make apple crumble or muffins.

Place the flour, sugar and baking powder into a bowl and stir with a whisk. Add the raspberries and white chocolate chips and mix through.
In a measuring jug measure out the oil, add an egg and then top up with milk to make 1 cup or 250mL (8.45 fluid ounces) of total liquid.

Pour into the dry mixture and stir until just combined.

Scoop into muffin cases.

To make the crunchy topping place all ingredients into a bowl and run the butter into the flour using your finger tips. Sprinkle this mixture over the top of the muffins before baking.

Bake at 180C (356 degrees Fahrenheit) for approximately 15 minutes.

raspberry and white chocolate muffin
Copyright © 2018 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

31 Comments View Comments

  1. Rating: 5

    Just made these and they’re insanely good! I left them in an extra 10 minutes so they baked all the way through. They were a hit with the neighbors!

  2. Rating: 2

    Cooked them twice as long and they looked good on top but they were still underdone. I’m not sure what went wrong. Oven was at 355F and left them in at 35 minutes

  3. Rating: 5

    How long do you need to put the muffins in the oven/microwave

    • 15min in the oven (time may vary)

  4. Rating: 5

    Woowwww… amaze

  5. Rating: 4

    I can only find white chocolate chips around x-mas. Otherwise, I’d be at the store right now! So yummy looking.

  6. Rating: 4

    I made regular chocolate chip muffins with this recipe, but they never turned that beautiful golden brown color, no matter how much I cooked it extra. They still tasted lovely though!

  7. Rating: 5

    Hello Ann! I am a big fan of your channel and a proud subscriber! These muffins are absolutely delicious. I cannot wait to try some more of your recipes!

    • xx

  8. Rating: 5

    I tried this recipe and the muffins turned out great! The fresh raspberries were very soft so they blended into the mixture and gave it a pink colour, but they are absolutely delicious!

    • I’m glad you liked them Anthony ?

  9. Rating: 5

    That stop motion must have taken ages to hand draw each frame and take all the photos, bravo

    • Thanks Enzo ?

  10. Hi Ann piano cake please.

  11. Rating: 5

    Hi Ann, Could you make a piano cake it would look very cool.

  12. Rating: 5

    You really are incredible Ann!! Love you all precious Reardon family?

    • Thanks Tamalisa, we love the Berry family too!

  13. Rating: 5

    First of all the most important: All the best for James!!!!!!! My prayers will be with him from far away in kilometres (Florida right now) but from near at the same time (my heart). Our children´s health is THE goal of all.
    This video´s making is amazing, and the recipe, too (which, of course, we are all used to by now).
    Thank you so much for uploading videos despite the strenuous time for your family.
    Don´t forget, there is a huge fan community out here. You might even have a doctor´s wife watching Ann´s videos …

    • Thanks Corinna!!

  14. Rating: 5

    I hope James feels better soon! Love to Ann and James from Texas.

    • Thanks Abigail.

  15. Rating: 5

    Hi Ann, coming to you from Down Under. Can I ask what type of flour and sugar you are using? These look great and so easy would love to try them for our Craft afternoon tea. Thanks Jan.

    • Hi Jan, Ann is from Australia and uses Australian ingredients and measurements. She always uses caster sugar and plain flour unless otherwise stated.

  16. Rating: 5

    That is so cool I love this video and i want to make the muffins but would the recipe work with frozen raspberry’s instead? Thanks Ann?

    • Hi Sugar kitten, yes fresh or frozen rasberries are fine.

  17. Rating: 5

    OMG that video is amazing and so much effort, what patience you must have. I am so making these today, oh and I love the freezing tip. Love it , thank you for sharing your many talents with us.

  18. I would really like to try this recipe, but I’m surprised to see the ingredients in cup measurements only, so not like you Ann, could you please, please put the corresponding amounts.

    • I made this muffins today. They are so superfast to make and taste great.
      Here are the amounts I used:
      200 g flour
      160 g sugar
      1/2 tsp baking powder

      135 g raspberries
      150 g white chocolate chips

      70 ml oil
      1 egg
      add milk until you reach 250 ml liquid (for me it were about 120 ml)

      115 g sugar
      40 g flour
      55 g butter
      1 1/2 tsp cinnamon

      I had to bake a little bit longer than 15 minutes. However the „inserted knife comes out clean“ trick didn’t work, because there was white chocolate all over the knife ? So I just waited until they looked nice and smelled good.
      Thanks for the recipe, Ann

    • Hi Shaar, the conversions usually appear automatically. Just try refreshing your page and the plug in should caluclate the conversion for you.

  19. Rating: 5

    Hi Ann! These look yummy. If you store the unbaked muffins frozen, do you still bake them forzen at the same temp. and time??

    • Hi Joann, you could potentially cook them from frozen, but I like to let them defrost for an hour or so before popping them into a preheated oven.

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