Fluffy and moist, these raspberry white chocolate muffins are also buttery, rich and filled with plump fresh raspberries. With a crunchy streusel layer on top, these next level bakery-style muffins are so easy to make in just over half an hour.
113gunsalted butter, melted (½ cup / 4oz / 1 stick)
2large eggs, room temperature, lightly beaten
2teaspoonsvanilla extract
Zest of one lemon
1tablespoonlemon juice(notes 1)
1cupfresh raspberries(125g / 4.4oz)
1cupchopped white chocolate, cold (180g / 6.3oz)
For best results, always weigh ingredients where a weight is provided
Equipment
a couple of mixing bowls
a balloon whisk
A silicone spatula
a 12 hole regular muffin tray
a medium ice cream scoop
Instructions
If you haven't already, melt the butter and let it cool slightly as you proceed with the next few steps.
Preheat the oven to 180C / 350F / 160C fan forced. Line a regular 12 hole muffin tin with muffin cases (they're slightly taller than cupcake cases).
STREUSEL
Combine streusel ingredients - flour, sugar, melted butter - in a small bowl and mix with a fork until fully combined and starting to clump. Set aside.
MUFFINS
In a large bowl, combine muffin dry ingredients - flour, sugar, baking powder, and salt. Whisk well to combine and lighten.
Make a well in the centre. Add the buttermilk, melted butter, beaten eggs, vanilla, lemon juice and lemon zest. Stir with a spatula until just combined.
Add the chocolate and most of raspberries - keep a few aside to dot the tops of the muffins. If raspberries are very large, you can tear a few. Mix very gently until combined.
Divide batter among cases evenly. Dot with remaining torn raspberries, then scatter streusel over the top of each (they should be almost to the top of the cases now).
Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or vinegar. Mix then let it sit for 5 minutes before using.
Storage: Best eaten the day they're baked. Store leftovers in an airtight container in the fridge (2-3 days) or freezer (2 months). Reheat in microwave to fluff up again.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.