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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.

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

  1. In a medium mixing bowl, add all-purpose flour, almond flour and granulated sugar. Combine thoroughly with a whisk.
  2. 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

  1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
  3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
  4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
  5. With a spatula, gently fold in the fresh raspberry and white chocolate, being careful not to over mix the batter
  6. Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
  7. 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!

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