Raspberry & White Chocolate Mug Muffin

Yield: 1 mug muffin

Raspberry and White Chocolate Muffins

Raspberry and White Chocolate Mug Muffin Recipe by Sweet2EatBaking.com | The perfect breakfast muffin made in the microwave in minutes!

This Raspberry and White Chocolate Mug Muffin recipe has the perfect combination of tart raspberries and creamy white chocolate chunks. The perfect summer no bake breakfast.

Prep Time 3 minutes
Cook Time 1 minute


  • 2 tbsp (28g) unsalted butter, softened
  • 3 tbsp light brown sugar
  • 1 medium egg
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • pinch salt
  • 4 tbsp self-raising flour, see notes
  • 3 tbsp fresh raspberries
  • 3 tbsp white chocolate chips


  1. Add the butter to a mug and melt in the microwave for around 10-30 seconds.
  2. Add the sugar, egg, milk, and vanilla and beat with a fork until well combined.
  3. Stir in the salt and flour until the mixture starts to come together, then fold the raspberries and white chocolate chips until smooth.
  4. Cook in the microwave for 1 minute 30 seconds (900W) or up to 2 minutes, depending on your microwave power.
  5. Remove from the microwave and allow to cool for around 10-15 minutes before serving. Best served warm.


If you don't have any self-raising flour on hand, substitute with plain (all-purpose) flour and add an additional ¼ tsp baking powder.Tips:

Enjoy alone, or top with a raspberry compote, whipped cream, nuts, or a sprinkling of vanilla sugar.

Nutrition Information:



Serving Size:

½ mug muffin

Amount Per Serving: Calories: 353Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 116mgSodium: 398mgCarbohydrates: 40gFiber: 1gSugar: 27gProtein: 6g

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11 Comments on “Raspberry & White Chocolate Mug Muffin”

  1. Danny October 1, 2017 @4:49 pm Reply

    Made this for the wife yesterday,she was craving cake an im no baker lol. She said it was tasty,thank you

  2. John Malcon December 7, 2017 @12:00 pm Reply

    Hello, Lisa!
    Thank you for the perfect recipe! I sent to my wife a link on your blog!

  3. Sally December 17, 2019 @10:07 pm Reply

    Taste was great! However the texture and consistency was more like a bread and butter pudding rather than cake.

  4. Wendy October 10, 2020 @3:52 pm Reply

    I think I may have gone to heaven on a raspberry, or maybe been found under a raspberry bush, whatever, this is so so good,
    I've not long found you Lisa and you haven't posted in a long while, hope you're OK?
    All the best from a veteran Psoritic! (65yrs young) xx

  5. Nadia December 31, 2020 @4:38 pm Reply

    Hello Lisa,
    I'm Nadia from Kuwait. This is my first time in your blog. I'm going to try the honey mug cake in a while. I hope you are doing well, you haven’t posted in a long while.

    1. Lisa | Sweet 2 Eat Baking May 17, 2022 @12:00 pm Reply

      Thank you for asking, Nadia, and sorry this reply is very overdue. I have suffered with arthritis since I was 13 (I’m 41 next week) and have now at the point where baking, photography, writing, editing is just too much for me. I do hope to come back in the future and post more recipes, just less frequently.

  6. Nadia December 31, 2020 @4:41 pm Reply

    Hello Lisa,
    I'm Nadia from Kuwait. This is my first time in your blog. I'm going to try the honey mug cake in a while. I hope you are doing well; you haven’t posted in a while.

  7. Annu May 19, 2021 @11:08 am Reply

    Hi Lisa,

    I may sound strange but I don’t have a microwave but use a OTG only. Is there any way I can cook a mug cake in an OTG



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