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Raspberry White Chocolate Muffins

These are the best and softest one-bowl Raspberry and White Chocolate Muffins. These tall muffins has a streusel crumb topping giving a perfect crunch to the soft muffins. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These jumbo sized raspberry white chocolate muffins are incredibly moist and super easy to make, making them sure to be a family hit!
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Prep Time 20 minutes
Cook Time 31 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 6 large muffins

Equipment

Ingredients
  

RASPBERRY WHITE CHOCOLAT MUFFINS

  • 220 g butter melted
  • 200 g granulated sugar
  • 2 large eggs room temperature
  • 260 g Greek yoghourt room temperature
  • 2 teaspoon vanilla extract
  • 320 g all-purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 250 g raspberries frozen or fresh + ½ teaspoon flour
  • 100 g white chocolate

STREUSEL

  • 75 g all-purpose flour
  • 60 g granulated sugar
  • 45 g butter room temperature

Instructions
 

RASPBERRY WHITE CHOCOLATE MUFFINS

  • Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
  • Note: If you want smaller muffins, use two 12-cup cupcake pan with 12 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
  • In a large mixing bowl add melted butter and granulated sugar and using a hand whisk, whisk it together until combined.
    220 g butter, 200 g granulated sugar
  • Then add the egg, Greek yogurt and vanilla extract and whisk it together until combined.
    2 large eggs, 260 g Greek yoghourt, 2 teaspoon vanilla extract
  • Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Gently stir the dry ingredients into the batter.
    320 g all-purpose flour, 2 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another small bowl, add raspberries and ½ teaspoon of flour and coat the raspberries with the flour.
    250 g raspberries frozen or fresh + ½ teaspoon flour
  • Add the raspberries and chopped white chocolate and gently fold it into the batter using a rubber spatula.
  • Set it aside while making the streusel.

STREUSEL

  • Add the all-purpose flour and granulated sugar to a bowl. Give it a mix with a fork until combined. Add the butter and continue mixing it with a fork until it forms a crumble structure.
    75 g all-purpose flour, 60 g granulated sugar, 45 g butter
  • Divide the cake batter into the 6 muffin liners. Top the muffins with the streusel and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 22-24 minutes.
  • Note: If making them in a 12-cup cupcake pan they need 7 minutes on 220ºC/425ºF and then reduce the heat to 175ºC/350ºF and further bake for 10-13 minutes.
  • Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.

Nutrition

Carbohydrates: 106gProtein: 14gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 155mgSodium: 799mgPotassium: 213mgFiber: 2gSugar: 55gVitamin A: 1190IUVitamin C: 0.1mgCalcium: 209mgIron: 4mg
Keyword crumble, muffins, raspberry, white chocolate
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