Bakery style white chocolate raspberry muffins
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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
Course: Dessert
Cuisine: Scandinavian
Servings: 12 muffins
Calories: 384kcal
Author: carolinevass

Ingredients

  • 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

Crumble

  • 75 gr butter soft
  • 200 gr oats
  • 100 gr almond flour
  • 2 tbsp brown sugar

Instructions

  • 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.