Yogurt, berry and white chocolate muffins

Best served warm and fresh out of the oven.

  • 40 mins cooking
  • Makes 12 Item
  • Print
When served warm from the oven, these muffins are melt-in-your-mouth, moreishly good! A deliate yoghurt batter filled with berries & white chocolate.
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Yogurt, berry and white chocolate muffins
  • 1 1/2 cup wholemeal self-raising flour
  • 1/2 cup caster sugar
  • 2 tablespoon vegetable oil
  • 2 eggs, beaten lightly
  • 1 cup low-fat yogurt
  • 1 cup (150g) frozen mixed berries
  • 100 gram white eating chocolate, chopped coarsely


Yogurt, berry and white chocolate muffins
  • 1
    Preheat oven to 180°C/350°F. Spray the holes of a 12-hole (⅓-cup/80ml) muffin pan with cooking oil.
  • 2
    Sift flour and sugar into a large bowl. Stir the oil, eggs, yogurt, berries (make sure the berries are still frozen) and chocolate into the flour mixture. Do not overmix. Stir with a wooden spoon about 10 times, ­not too many as the batter should be lumpy.
  • 3
    Spoon the mixture into the pan holes. Bake for about 30 minutes. Remove from oven and rest muffins for 5 minutes. Carefully remove the muffins from the pan and put them on a wire rack, top-side up, to cool down.


You can use milk or dark (semi-sweet) chocolate instead of white chocolate and the muffins will still melt in your mouth. We used low-fat plain yogurt but you can use low-fat berry-flavoured yogurt you like.

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