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4.84 from 18 votes

Raspberry, Almond & White Chocolate Muffins

Delicious muffins packed full of raspberries, ground almonds and white chocolate.
Course Snack, teatime
Cuisine American, British
Keyword almonds, raspberry, White Chocolate
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings 18
Author Camilla Hawkins


  • 150 g Plain flour
  • ¼ tsp Salt
  • 2 tsp Baking powder
  • 150 g Ground almonds
  • 2 tsp Vanilla sugar
  • 200 g Frozen raspberries
  • 150 g Caster sugar
  • 100 g White chocolate chopped into small chunks
  • 2 Large eggs lightly beaten
  • 150 ml Light olive oil
  • 200 g Greek yogurt
  • 2 handfuls flaked almonds


  • Pre-heat oven to 180⁰C.
  • Line 2 muffin trays with 18 muffin cases.
  • Sift the flour, baking powder and salt into a large bowl and then mix in the ground almonds.
  • In a separate bowl whisk together the egg, oil and yogurt.
  • To the flour mixture add the sugar, vanilla sugar, raspberries and chocolate chunks mixing well.
  • Add the oil mixture and mix in with a wooden spoon until just combined.
  • Spoon the mixture in the muffin cases and top with a few flaked almond.
  • Bake in oven for 25 – 27 minutes until spring back to the touch.
  • Allow to cool for five minutes before transferring to a wire rack to cool fully.