Raspberry & white chocolate crumble muffins

Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They’re ideal for a mid-morning snack

Prep:25 mins
Cook:30 mins

Easy

Nutrition per serving

kcal 344
fat 16g
saturates 9g
carbs 44g
sugars 0g
fibre 2g
protein 6g
salt 0.3g

Ingredients

100g unsalted butter, softened
65g caster sugar
65g light brown soft sugar
2 large eggs, at room temperature
125g Greek yogurt
1 tsp vanilla paste
5 tbsp milk
250g self-raising flour
1 tsp baking powder
175g raspberries (fresh or frozen)
90g white chocolate chips
3 tbsp plain flour
3 tbsp light brown soft sugar
50g cold unsalted butter, cut into cubes
50g rolled oats

Tip

Use up leftovers

Slice raspberry & white chocolate crumble muffins and use in place of bread in your favourite bread & butter pudding recipe. Add extra white chocolate chips too, if you like.

Method

Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.