RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Raspberry & white chocolate crumble muffins image

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

Provided by Liberty Mendez

Categories Snack

Time 55m

Yield Makes 10-12

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium