Raspberry & White Chocolate Crumble Muffins
Turn your kitchen into a cosy little coffee shop with these Raspberry & White Chocolate Crumble Muffins.Perfect for baking with the kids, sharing over a warm drink, or simply slowing down and enjoying the moment.
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.
Tried this recipe?Let us know how it was!