Raspberry and White Chocolate Muffins

Name: Raspberry and White Chocolate Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 250g caster sugar + extra for sprinkling; Zest of 2 large lemons; 3 large eggs, room temp (sit in a bowl of hot tap water if from fridge); 250ml whole milk; 250ml light olive oil (can substitute for other oils); 375g plain or spelt flour; 2 tsp baking powder; 1/4 tsp sea salt; 130g fresh raspberries (leave some to add to the top); 130g white chocolate chips; 4 tbsp/60g plain flour; 4 tbsp/60g granulated sugar; 30g unsalted butter, melted; Pinch of salt

15 steps

Prep:20minCook:30min

The best bakery style raspberry and white chocolate muffins with a delicious streusel topping. Truly the best recipe I’ve tried, adapted from Cupcake Jemma! I usually make these in a jumbo muffin tin to get 9 muffins but you can also make them smaller to get a lot more!

Updated at: Thu, 17 Aug 2023 10:31:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories513 kcal (26%)

Total Fat26.8 g (38%)

Carbs62.7 g (24%)

Sugars33.9 g (38%)

Protein6.8 g (14%)

Sodium168.5 mg (8%)

Fiber1.8 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the muffin batter

250gcaster sugar

+ extra for sprinkling

2lemons

zest of, large

3eggs

large, room temp, sit in a bowl of hot tap water if from fridge

250mlwhole milk

250mllight olive oil

can substitute for other oils

375gplain flour

or spelt

2 tspbaking powder

¼ tspsea salt

130gfresh raspberries

leave some to add to the top

130gwhite chocolate chips

For the streusel

60gplain flour

60ggranulated sugar

30gunsalted butter

melted

salt

Instructions

Step 1

Firstly, use your fingers to mix caster sugar and lemon zest in a bowl and set aside. Do this until the sugar is slightly tinted, light and fluffy.

Step 2

Lightly whisk your eggs in a large mixing bowl until they come together.

Step 3

Whisk in your milk.

Step 4

Pour in your olive oil whisking as you go to produce a smooth mixture.

Step 5

Add your lemon zest/sugar mixture and whisk everything together.

Step 6

Sift in your flour half at a time (whisk in between) and add your baking powder and a good pinch of sea salt.

Step 7

Whisk everything together until just combined (take care not to overmix) then switch to a spatula and fold the mixture together GENTLY to form a smooth, glossy batter without any lumps of flour.

Step 8

If you have time chill your mixture in the fridge for a couple of hours or overnight for a lovely rise on your muffins. Even 30 minutes chill time works great.

Step 9

While the batter is chilling, make the streusel by mixing salt, flour and sugar in a bowl well and then pour the melted butter over this flour/sugar mixture.

Step 10

Mix together with a fork scraping back and forth to make a crumble and allow it to cool. Alternatively, whisk together and once completely cooled crumble between your fingers. Set this streusel aside for later.

Step 11

Pre-heat your oven to 190C/180C fan.

OvenPreheat

Step 12

Add in your white chocolate chips and your raspberries (broken into smaller pieces).

Step 13

Mix very gently to combine (otherwise raspberries will bleed and make the mixture grey) then pour your mixture into a jug to make it easier to fill your muffin cases OR use an ice cream scoop.

Step 14

Line your muffin tin with cases and fill each muffin almost to the top. Then sprinkle over your streusel, some extra raspberries and white chocolate and some caster sugar.

Step 15

Bake for approximately 25-30 minutes/until a skewer comes out clean and then leave to cool. Enjoy!