How To Make Raspberry & White Chocolate Crumble Muffins
Prefer something a little denser than cupcakes? Look no further, muffins got you covered! These easy muffin recipes will help you create baked treats that are sure to win the hearts of many.
Serves:
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 cup fresh raspberries
- ½ cup white chocolate chips
- crumble topping:
- ¼ cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter, melted
Instructions
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Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the eggs, one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
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Gently fold in the raspberries and white chocolate chips.
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In a small bowl, combine the ingredients for the crumble topping: flour, sugar, and melted butter. Mix until crumbly.
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Spoon the batter evenly into the prepared muffin tin, filling each about ⅔ full. Sprinkle the crumble topping over each muffin.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Calories : 375kcal
- Total Fat : 16g
- Saturated Fat : 10g
- Cholesterol : 85mg
- Sodium : 300mg
- Total Carbohydrates : 52g
- Dietary Fiber : 2g
- Sugar : 26g
- Protein : 5g
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