Photo of White chocolate and raspberry muffins by WW

White chocolate and raspberry muffins

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min


Reduced fat oil spread

2 tbs

Caster sugar

150 g


2 medium

99% fat-free plain yoghurt

150 g

Plain flour

1 cup(s), (200g) sifted

Bicarbonate of soda

1 tsp

Mixed spice

1 tsp

Vanilla bean extract, alcohol free

1 tsp

White chocolate chips

50 g

Frozen raspberries

100 g, thawed, or fresh variety, chopped

Icing sugar mixture

3 tsp


  1. Preheat oven to 180°C. Line 18 holes of two 12-hole (2 tbs/40mlcapacity) flat-bottomed patty case tins with paper cases.
  2. Using electric beaters, beat spread and sugar in a large bowl until fluffy. Beat in eggs, 1 at a time, then beat in yoghurt. Sift flour, bicarbonate of soda and mixed spice into a separate bowl. Add to spread mixture with vanilla and beat until combined. Fold through chocolate and raspberries.
  3. Divide mixture between prepared tins. Bake for 12-15 minutes or until golden and a skewer inserted in the centres comes out clean. Set muffins aside in tin for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar to serve.


TIPS: Freeze leftovers in an airtight container for up to 1 month. Thaw and reheat in the microwave on high (100%) for 10 seconds. Add 2 tbs pistachio kernels (chopped) with chocolate in Step 2 (contains nuts). Swap raspberries for blueberries.