Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
34
High
Nutrition per serving
Calories401.2 kcal (20%)
Total Fat18.6 g (27%)
Carbs52.5 g (20%)
Sugars24.7 g (27%)
Protein7 g (14%)
Sodium409.9 mg (20%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings

113gsalted butter

110gcaster sugar

2eggs
room temp

0.5zest of lemon

½ tspsalt

1 tspvanilla extract

100ggreek yogurt

120gbuttermilk

240gAll purpose flour

1 Tbspbaking powder

200gfrozen raspberries

1 Tbspall purpose flour

100gwhite chocolate chips
For the streusel topping:
Instructions
Step 1
Preheat the oven to 220c
Step 2
In a small bowl combine the crumble ingredients with a fork until it forms a crumbly texture. Set aside.
Step 3
Line your muffin tin with liners, placing them one space apart (they’ll rise better in the oven this way for that signature muffin top!) Thats 6 muffins per 12 cup tray. If you’d prefer smaller muffins, you can line the muffin tin normally.
Step 4
In a large bowl, whisk together the melted butter and caster sugar.
Step 5
Add the eggs, yogurt, buttermilk, vanilla, salt and lemon zest and whisk to combine.
Step 6
Sift in the flour and baking powder and fold gently until the mixture begins to come together.
Step 7
Toss the frozen raspberries in flour and fold into the batter gently along with the white chocolate chips until just combined.
Step 8
Using an ice-cream scoop, fill your prepared muffin tin to around 90% full for a classic muffin top. If you’d prefer smaller muffins, fill the tins 70% of the way. Top each muffin with a couple more frozen raspberries, white chocolate chips and a generous spoonful of crumble.
Step 9
Bake at 220c for 5 minutes before lowering the temperature to 180c and baking for another 15-20 minutes.
Notes
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