Creating Our Little Coffee Shop at Home with these Raspberry & White Chocolate Crumble Muffins.
The other day, we decided to play “coffee shop” at home—and honestly, it turned into one of those really simple, really lovely mornings that just sticks with you.
We made a batch of raspberry & white chocolate crumble muffins, turned up some fun music in the kitchen, and got to work. The kids helped with the mixing, taste-tested the chocolate chips, and scooping the batter into the cases! I made hot chocolates for them—with all the toppings—and a strong coffee for myself, of course. Then we sat down together, like we were in our own little café, and just enjoyed it.
Slowing down, even just for a bit
Life’s been busy lately (when is it not?). School runs, errands, endless laundry… you know how it is. And sometimes it’s easy to forget how fast time’s flying. But mornings like this remind me to slow down a little and enjoy the mess, the noise, the muffins fresh out of the oven—and just being together.
These kinds of moments don’t cost a thing, but they’re the ones that make me feel so grateful.
So if you’re looking for a little moment of calm , I can’t recommend these muffins enough. Whether it’s a rainy weekend, a quiet morning, or just a Tuesday that needs a bit of sweetness—pop the kettle on, put on some music, and turn your kitchen into your own little coffee shop.
These are the days I know I’ll look back on and smile. Messy counters, crumb-covered floors, chocolatey faces… and a house full of warmth and love.
Here’s to more of those little moments that turn into big memories. 💛
If you bake these, I’d love to see! Tag me in your creations—I’m always so happy to see your kitchen moments too.
Raspberry & White Chocolate Crumble Muffins
Equipment
Ingredients
- 150 g butter melted
- 135 g caster sugar
- 270 g plain yoghurt
- 3 eggs
- 1.5 tsp vanilla extract
- 2 tablespoons lemon juice
- 375 g self raising flour or plain flour with 2 tsp baking powder sieved through it
- 1.5 tsp bicarbonate of soda
- 250 g raspberries- fresh or frozen reserve some for the tops
- 100 g white chocolate chips/chunks reserve a few chips for the tops
- For the crumble topping-Rub together:
- 50g plain flour
- 20g soft brown sugar
- 35g soft butter
Instructions
- Preheat the oven 180ºc fan. Line a 12 hole muffin tray with large tulip muffin cases – or use regular cases – and make 16.
- Pour the melted butter, sugar, yoghurt, eggs, vanilla and lemon juice into a large mixing bowl, whisk well to combine.
- Sieve in the self raising flour and bicarbonate of soda, reserve some of the flour and gently toss the raspberries in it. Stir in the flour, then add the raspberries and white chocolate. Scoop into the muffin cases. Top with the remaining chips, raspberries and sprinkle on the crumble.
- Bake for 25 – 30 minutes. Test they are cooked with a skewer- when it comes out clean they are done.
- Storage: Store in an airtight container for up to 2–3 days. These muffins freeze really well! Let them cool completely, then pop them into a freezer-safe bag or container.Freeze for up to 3 months.
