Raspberry White Chocolate Muffins

Name: Raspberry White Chocolate Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Ingredients: 2 large eggs; 1 cup yogurt; 1/2 cup melted butter; 3/4 cup granulated sugar; zest grated from 1 lemon; 1 teaspoon vanilla extract; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 2 1/4 cups flour; 2 cups raspberries; 4 oz white chocolate; 5 tablespoons flour; 1/4 cup light brown sugar; 2 tablespoons soft butter

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Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
12 muffins
Calories
337 kcal
Course
Dessert
Cuisine
American

Raspberry White Chocolate Muffins

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

for the muffins:

2 large eggs
1 cup yogurt 240g
1/2 cup melted butter 115g
3/4 cup granulated sugar 150g
zest grated from 1 lemon
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 1/4 cups flour 280g, spooned and leveled, not scooped*
2 cups raspberries 240g
4 oz white chocolate 115g

for the crumb topping:

5 tablespoons flour 45g
1/4 cup light brown sugar 50g
2 tablespoons soft butter 30g

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Instructions

Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
Clean the raspberries with a wet paper towel, set aside.
Prepare a muffin pan (standard size) and line it with 12 paper liners. Spray the liners with a non-stick baking spray (optional).
Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, baking soda, and salt into a large bowl. Whisk until well combined.
Add the flour, fold in with a spatula until just combined.
Add the raspberries and white chocolate chopped into small chunks, fold in gently with a spatula until evenly distributed and there are no streaks of flour visible. Don’t overmix the batter.
Divide the batter evenly between 12 muffin liners. There will be lots of batter in each muffin liner, they will be overfilled - this is fine!
Make the crumb topping: add the flour, soft butter, and brown sugar into a medium bowl. Rub the ingredients with your fingers. The mixture should be forming crumbs and hold together when pinched. Sprinkle the topping over the muffin batter.
Bake for about 25 minutes, take the pan out of the oven, let rest for 1 minute then test with a wooden skewer/toothpick/cake tester - it should come out clean, without raw batter on the tester.
Place on a cooling rack to cool slightly then enjoy!

Notes

You can use a white chocolate bar (regular chocolate or baking chocolate) or chocolate chips.
For the best result, all the ingredients should be at room temperature but these muffins will also turn up fine if the ingredients are cold.
Measuring the flour: 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. If you are measuring your flour by dipping the measuring cup in the flour container it is very possible that your cup of flour will weigh 140-150g. Adding too much flour will result in dry muffins so please use my method of measuring flour or use a kitchen scale for a perfect result every time.
To correctly measure the flour, you need to:

Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife.
Fluff the flour by stirring it in the bag/flour container with a spoon.
Spoon the flour and sprinkle it into your measuring cup.
Sweep off the excess flour with the back of a knife.
You can also use frozen raspberries in this recipe. Don’t thaw them and toss them with 1 tablespoon of flour before adding them to the batter.
These muffins are unfortunately the best on the day they are made The next day, they become very soggy but are still very tasty! Store them in a tightly closed container.
Calories = 1 muffin (1/12 of the recipe). This is only an estimate!