Raspberry White Chocolate Muffins

A café favourite made at home to create the perfect morning tea.


  • 1½ cups (250g) self-raising flour
  • 1 cup (220g) caster sugar
  • ½ cup (40g) desiccated coconut
  • 100ml coconut oil, melted
  • 150ml milk
  • 1 egg
  • 2 tsp (10ml) vanilla essence
  • 1 cup (150g) frozen raspberries
  • 1 cup (175g) white chocolate chips


  • Icing sugar


  1. Preheat oven to 180°C. Place the TupperChef™ TupCakes Forms on oven trays and set aside.
  2. Combine flour, sugar and coconut in the Ultimate Mixing Bowl 2L.
  3. Add oil, milk, egg and vanilla essence, mix until well combined.
  4. Gently fold through frozen raspberries and chocolate chips and spoon mixture into Forms, bake for 18-20 minutes. Allow to cool before un-moulding and cooling on a rack.
  5. Dust with icing sugar with the Sift N Store New-Vineyard before serving.



  • For a gluten free option, substitute self-raising flur for a gluten free self-raising flour.
  • Add in lemon zest for a citrus twist.
  • For a more decorative result, line the Forms with patty cases prior to filing.
  • Caster sugar can be substituted with coconut sugar.