Indulge in the perfect blend of sweet and tangy with this raspberry muffins recipe featuring a rich white chocolate streusel topping. These muffins combine the tartness of fresh raspberries with the creamy sweetness of white chocolate, making each bite a delightful experience. Perfect for breakfast, a snack, or dessert, these muffins are versatile and satisfying. The addition of muffin cups ensures easy baking and serving, while the streusel topping adds a delicious crunch. Whether you’re a fan of classic muffins or looking to try something new, these raspberry muffins are sure to become a favourite. Enjoy them with a dollop of raspberry jam or a drizzle of caramel sauce for an extra touch of sweetness. Perfectly paired with a morning coffee or as a dessert with a scoop of ice cream, these muffins are a must-try for any baking enthusiast.
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Step 1.
Heat the oven to 200°C. Line a muffin tray with 12 paper cases.
Step 2.
Melt the butter for the muffins, then leave to cool slightly. Cut the white chocolate into random chunks.
Step 3.
For the streusel topping, first cut the cold butter into cubes. Stir the flour and brown sugar together in a bowl along with a pinch of salt, then rub in the butter with your fingertips until it looks like breadcrumbs. Set aside.
Step 4.
Whisk the flour, baking powder, caster sugar and salt together in a large bowl. Crack the eggs into a separate bowl, add the yoghurt and melted butter, then whisk to combine.
Step 5.
Pour the wet ingredients into the dry ingredients and use a spatula to just bring the muffin batter together (it’s fine if not completely smooth), then gently fold through the raspberries and white chocolate – you don’t want to overmix, as that will make your muffins heavy.
Step 6.
Fill the muffin cases three-quarters of the way full, then sprinkle 1 tbsp streusel topping across the top of each muffin, patting it slightly so that it sticks.
Step 7.
Bake on the middle shelf of the oven for 5 mins, then turn the heat down to 160°C and bake for a further 18-20 mins until risen, golden brown and a skewer inserted into the centre comes out clean. Eat warm or cold – you do you.
Serves
12
110 g
Butter
75 g
White Chocolate
225 g
Plain Flour
2 tsp
Baking Powder
150 g
Caster Sugar
½ tsp
Fine Sea Salt
2
Eggs
150 g
Natural Yoghurt
150 g
Raspberries
FOR THE STREUSEL TOPPING:
50 g
Unknown ingredient
60 g
Plain Flour
40 g
Soft Light Brown Sugar
Serves
12
110 g
Butter
75 g
White Chocolate
225 g
Plain Flour
2 tsp
Baking Powder
150 g
Caster Sugar
½ tsp
Fine Sea Salt
2
Eggs
150 g
Natural Yoghurt
150 g
Raspberries
FOR THE STREUSEL TOPPING:
50 g
Unknown ingredient
60 g
Plain Flour
40 g
Soft Light Brown Sugar
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 200°C. Line a muffin tray with 12 paper cases.
Step 2.
Melt the butter for the muffins, then leave to cool slightly. Cut the white chocolate into random chunks.
Step 3.
For the streusel topping, first cut the cold butter into cubes. Stir the flour and brown sugar together in a bowl along with a pinch of salt, then rub in the butter with your fingertips until it looks like breadcrumbs. Set aside.
Step 4.
Whisk the flour, baking powder, caster sugar and salt together in a large bowl. Crack the eggs into a separate bowl, add the yoghurt and melted butter, then whisk to combine.
Step 5.
Pour the wet ingredients into the dry ingredients and use a spatula to just bring the muffin batter together (it’s fine if not completely smooth), then gently fold through the raspberries and white chocolate – you don’t want to overmix, as that will make your muffins heavy.
Step 6.
Fill the muffin cases three-quarters of the way full, then sprinkle 1 tbsp streusel topping across the top of each muffin, patting it slightly so that it sticks.
Step 7.
Bake on the middle shelf of the oven for 5 mins, then turn the heat down to 160°C and bake for a further 18-20 mins until risen, golden brown and a skewer inserted into the centre comes out clean. Eat warm or cold – you do you.
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