Raspberry and White Chocolate Muffins

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.