White Choc Raspberry Muffins and Toddler Cooking!


So, when can you start cooking with little ones? Well for us, the time is now! My little man, at 18 months, is loving getting up on the chair and doing some cooking as well as watching. If there’s something he can’t do, or I want him away from the heat, then I just make sure he has some dry pasta and a bowl to play with while I work!

The other day though we made these muffins and I was thrilled at how engaged he was! He was able to pour the ingredients in, do some mixing (and some tasting). The results were awesome too, and there was lots of language build-up involved. He is pretty passive, so we’re really working on building up him attempting words etc.

Collage cooking

Here is Tom’s toddlerchef masterpiece! It was yummy and fluffy! The key is not to over stir the mixture, so that it’s more muffin-like.

Makes 12


12 Regular Muffin cases

2 cups self raising flour

¾ cup caster sugar

1 cup white chocolate bits

1 ½ cups frozen raspberries

2 eggs

½ cup vegetable oil

½ cup milk


Some sneaky nutella or chocolate frosting (we used Betty Crocker frosting)

White Chocolate buttons


  1. Preheat oven to 180°C (160°C fan forced) and line 12 muffin pans with muffin cases.
  2. Combine the dry ingredients in a large bowl. Whisk eggs, oil and milk together and pour onto the dry ingredients.
  3. Using a wooden spoon gently stir the wet ingredients into the dry ingredients until just.
  4. Fold berries through but not too much or you’ll end up with red all through the mixture.
  5. Spoon the mixture among the paper cases and bake for 25 minutes or until golden on top and springy to touch.
  6. Turn out of the muffin pan and top with chocolate frosting and white chocolate buttons. Yum!

When did you start cooking with your kids and what did you make together?

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