Raspberry White Chocolate Muffins

Prep Time: 10 mins

Cook Time: 27 mins

Total Time: 37 mins

These delicious raspberry muffins are a perfect way to showcase the sweet, tangy flavor of fresh raspberry. Topped off with crunchy, buttery crumble which perfectly compliments the light and fluffy texture of the muffins.

Watch on YouTube Watch on TikTok

Equipment

Muffin baking tray
Muffins liners
Large mixing bowl
Whisk
Spatula
Large ice cream scoop
Digital food scale

Ingredients

FOR CRUMBLE TOPPING

33 g salted butter cold (cubed)
32 g granulated sugar
35 g almond flour
40 g all-purpose flour

FOR MUFFINS

124 ml whole milk
2 eggs
1 1/2 tsp vanilla extract
121 g salted butter (melted)
185 g granulated sugar
258 g all-purpose flour
2 tsp baking powder
1/8 tsp baking soda
190 g fresh raspberry
85 g white chocolate

Preparation

FOR CRUMBLE TOPPING

In a medium mixing bowl, add all-purpose flour, almond flour and granulated sugar. Combine thoroughly with a whisk.
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.

FOR MUFFINS

Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
With a spatula, gently fold in the fresh raspberry and white chocolate, being careful not to over mix the batter
Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!