White Chocolate Raspberry Muffins
These muffins are the perfect morning tea with tart raspberries and chunks of white chocolate. Freeze some you can enjoy them everyday without the hassle of having to make them- simply defrost one.
Ingredients
Muffin
- 2½ cup flour
- ½ cup oatbran
- 1½ tsp baking powder
- 250 grams butter softened
- 1 cup sugar
- 4 eggs
- 2 tsp vanilla
- 1¼ cup milk
- 1½ cup raspberry ,I use frozen
- 200 grams white chocolate chopped
Streusel topping
- 2 cups flour
- ¼ cup oatbran
- ¾ cup sugar
- 125 grams butter cubed
- 1 tsp vanilla
Milk Glaze
- 1½ cups icing sugar
- 3 Tbsp Milk
Instructions
To make crumb topping
- Whisk together flour, sugar, oatbran and vanilla then cut in butter with either pastry blender, fingers or two knives. the mixture should look like coarse crumbs. refrigerate for 30 mins prior to using.
To make muffins
- Preheat oven to 180 C. Line muffin tins with paper liners.
- With a mixer on medium to high speed, cream butter and sugar until pale and fluffy. Add eggs , one at a time, incorporating well after each egg. Make sure to scrap side of bowl as needed. Beat in vanilla.
- Reduce speed to low and add flour, oatbran and baking powder in batches alternating with milk. Don't overmix
- Fold in white chocolate and raspberries
- Divide batter evenly into muffin tins. Top each muffin with a spoonful streusel topping.
- Cook for 20-25 minutes or until golden.
To make Milk Glaze
- Whisk together ingredients until smooth . Drizzle milk glaze evenly over each muffins