A Bake in the Life: Raspberry, White Chocolate Crumble Muffins

This recipe comes from my favourite muffin recipe book, which is pretty much the first place I look when I want to try out something new. I am a massive fan of white chocolate and raspberry together, so when I spotted this recipe I knew I had to make it! I have seen muffins in coffee shops/bakeries that have this style of crumble topping and I really enjoy both the look and texture it gives, particularly on top of fruit based muffins. I have made Apple and Blackberry Crumble before so I know how to make a good crumble, however this will be my first time sprinkling it over muffins 🙂

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Raspberry, White Chocolate Crumble Muffins

You will need:

For the Muffins

10 oz/280g Plain Flour

1 tbsp Baking Powder

½ tsp Bicarbonate of Soda

Pinch of Salt

4 oz/115g Caster Sugar

2 Eggs

9 fl oz/250ml Natural Yoghurt

3 oz/85g Melted and Cooled Butter

1 tsp Vanilla Flavouring/Extract

5½ oz/150g Frozen Raspberries

3½ oz/100g White Chocolate Chips/Chunks

For the Crumble Topping

1¾ oz/50g Plain Flour

1¼ oz/35g Butter

1 oz/25g Caster Sugar

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Let’s get started!

  • Preheat your oven to 200ºC/400ºF/Gas Mark 6.
  • Begin by greasing or lining a 12 cup muffin tray with paper cases.
  • To make the crumble topping, combine flour and butter then rub between your fingertips to create a fine breadcrumb like texture.
  • Stir in the sugar and set aside until later.

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  • In a large bowl sift together flour, baking powder, bicarbonate of soda and salt, then stir to combine.
  • Beat together the eggs, butter, yoghurt and vanilla in another bowl/measuring jug.

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  • Add the liquid ingredients to the dry along with the chocolate chips/chunks and gently stir to combine.

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  • Spoon the mixture into the prepared muffin tin then top each with 2-3 raspberries (I decided to do this just before baking to prevent the raspberries from all sinking to the bottom, but you can combine them when you add the chocolate).

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  • Finally, sprinkle your prepared crumble mixture over the top of each muffin and bake for 15-20 minutes until golden brown and well risen.

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  • Allow to cool for 5 minutes in the tin then cool completely on a wire rack.
  • You are all done! 🙂

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Placing the raspberries on top of each muffin just before baking worked really well, ensuring that they didn’t all sink to the bottom and instead were visible once they had baked. In combination with the golden brown crumble topping the bright pink colour of the oozing raspberries looks great! Once you break them apart you get the sweet taste of the white chocolate chips as well as a subtle hint of vanilla. The crumble was really simple to make, as were the muffins and all together only took around 30 minutes. I decided not to top these with an icing, but instead just sieved some icing sugar over each. Definitely try these out if you love the taste of sweet tart raspberries and milky white chocolate 🙂

A Bake in the Life…

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