Bakery style white chocolate raspberry muffins
Ever wondered how to make those beautiful big muffins with a full top? Me too. Now you can make bakery style white chocolate raspberry muffins in your own home.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 muffins
- 120 gr brown sugar
- 1 tsp vanilla powder
- 100 gr butter
- 100 gr oat milk or normal
- 350 gr wheat flour
- 2 tsp baking powder
- 1 pinch of salt
- 100 gr white chocolate
- 100 gr raspberries
- 20 gr potato starch if you use frozen raspberries
- 75 gr butter soft
- 200 gr oats
- 100 gr almond flour
- 2 tbsp brown sugar
Set the oven to 175 degrees C fan.
In a bowl whisk eggs, sugar and vanilla until thick, creamy and white.
Melt the butter and mix it with the milk. Blend it with the egg mixture.
Mix flour, salt and baking powder and add the mixture to the batter. Don't whisk too hard as this will toughen the muffin. Preferably use a pan scraper to mix.
Make the crumble by pinching butter, oats, almond flour and brown sugar together.
Cut the chocolate into smaller pieces.
Line 1 tray with paper muffin cases. Fill the muffin cases with raspberries, potato starch, white chocolate pieces and batter. Fill them quite high up, almost to the top.
Top the muffins with the crumble, about 1/2-1 tbsp.
Bake in the middle of the oven for about 15 minutes.