Raspberry White Chocolate Muffins

Directions

Step 1

For the Crumble Topping: In a medium mixing bowl, combine the all-purpose flour, granulated sugar, and brown sugar. Whisk together until evenly mixed. Add the melted salted butter to the dry ingredients and use your hands to crumble it together until it forms small clumps. Set aside.

Step 2

For the Muffin Batter: Preheat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray. In a large mixing bowl, whisk together the milk and yogurt until smooth. Add the eggs and whisk until fully combined, then stir in the vanilla extract. Gradually mix in the melted salted butter and granulated sugar until fully combined. Add the all-purpose flour, baking powder, baking soda. Fold gently with a spatula until just combined—be careful not to overmix. Gently fold the raspberries and white chocolate chunks into the batter, taking care not to break the berries. Line your muffin tin with paper liners. Fill each muffin liner. Drop a small spoonful of the raspberry jam in the centre of each muffin batter, and swirl it around with a toothpick. Sprinkle the crumble topping generously over the muffins and if you want add a piece of white chocolate on top of them.

Step 3

Bake at 425°F (218°C) for 13 minutes, then reduce the temperature to 360°F (182°C) and bake for another 13 minutes or until a toothpick inserted into the center of the muffins until it comes out clean.

Step 4

Finishing Up: Once done, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.