White Chocolate and Raspberry Streusel Muffins

Mon, 17 May 2021

Louise Lennox's White Chocolate and Raspberry Streusel Muffins

(Makes 12 muffins - 30 minutes)

Ingredients:

100g butter - melted

150mls milk

2 large eggs

2 tsp. Dr. Oetker Madagascan Vanilla Extract

300g plain flour

2 ½ tsp. Dr. Oetker Gluten Free Baking Powder

150g caster Sugar

100g Dr. Oetker White Chocolate Chips

125g raspberries

Streusel topping:

70g plain flour

40g butter - chilled and cubed

35g light brown Sugar

Decoration:

100g Dr. Oetker White Chocolate Chips

12 Dr. Oetker Rainbow Cupcake Cases

Method:

1. Preheat oven 195C / 175C Fan / Gas 5. Line a muffin tray with cupcake cases.

2. Place the streusel topping ingredients into a bowl. Using your fingertips, rub together until it resembles large breadcrumbs.

3. Sieve the plain flour and baking powder together into a large mixing bowl. Stir in the caster sugar, 100g white chocolate chips and raspberries. Then make a well in the middle.

4. In a bowl beat 2 eggs until just combined, continue to beat adding in the milk, melted butter and vanilla extract. Then pour into the center of the dry ingredients.

5. Use a fork to gently fold the mixture. It will still seem slightly lumpy but this is fine. Don’t over mix or the muffins will become dense and tough.

6. Divide the mixture evenly between the cupcake cases, then sprinkle the streusel topping over each one.

7. Bake for 25 - 30 minutes until golden brown. Insert a skewer into the middle, if it comes out clean the muffins are ready. Leave the muffins in the tray and allow to cool for 10 minutes then remove and place onto a wire rack.

8. To decorate melt the remaining white chocolate chips by following the instructions on the back of the packet then drizzle over each muffin.

Tips:

• To save time the streusel topping can be made in a food processor.

• Use frozen raspberries or blueberries instead

• Replace butter in the muffin mixture with sunflower oil or vegetable oil.