Fluffy raspberry muffins

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Today I want to share a quick dessert that will be the perfect companion for your weekend coffee. This time we'll prepare raspberry and white chocolate muffins.

 

Fluffy, lightly vanilla muffins are subtly sweet; raspberries complement them perfectly. Fruits add incredible freshness, while white chocolate provides a nice contrast to smooth muffins. And all of that underneath a pleasantly crispy crumble topping!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (12 large muffins)

Muffins

  • 300 g (~2 cups) cake flour
  • 1 packet no sugar vanilla custard mix, or 35 g cornstarch
  • 2 tsp baking powder
  • 200 g soft butter
  • 160 g (~4/5 cup) sugar
  • 4 large eggs
  • 1.5 tsp vanilla paste
  • 150 g raspberries
  • 100 g white chocolate (chopped)

Crumble topping

  • 60 g wheat flour
  • 30 g sugar
  • 30 g butter

Method

  1. Put 60 g wheat flour and 30 g white sugar into a small bowl. Stir through the dry ingredients shortly with a whisk, only until sugar is distributed in flour. Add 30 g cold cubed butter into dry ingredients. Rub fat into flour with your fingertips until it resembles wet sand.
  2. Set crumble topping aside and move on to muffins. Sift 300 g cake flour, 1 packet no sugar vanilla pudding mix and 2 scant tsp baking powder through a fine sieve to remove any lumps. Stir through the dry ingredients shortly with a whisk until everything is evenly distributed and set them aside for a moment.
  3. Put 200 g soft cubed butter into a separate large bowl and add 160 g fine white sugar. Cream butter and sugar together with an electric mixer at medium-high speed, until butter becomes light-coloured and fluffy, and sugar dissolves completely. It is worth scraping down the sides of the bowl with a silicone spatula from time to time. That will help you assess if sugar has dissolved already and ensure everything combines as it should.
  4. Once you've got the right texture add 4 large eggs at room temperature to butter. Do it slowly, one egg at a time, and combine the contents of the bowl well before moving on to the next one. This way eggs will combine with fat faster, and you will incorporate more air into the batter, resulting in lighter muffins.
  5. Once you've used up all eggs add 1.5 tsp vanilla paste and mix it in shortly, until well distributed. You can set the mixer aside next -  we won't need it anymore.
  6. Add dry ingredients to the batter. Do it in three batches, a few tablespoons at a time, and mix each portion gently in with a silicone spatula.
  7. Add 150 g fresh raspberries and 100 g white chocolate (chopped or chips) to batter. Distribute fruits and chocolate in batter, trying not to damage raspberries too much. If you want, you can also add raspberries later, while you're portioning out batter into muffin tins.
  8. Divide ready batter evenly between 12 large muffin tins lined with muffin cases. Scatter crumble topping on top of each muffin.
  9. Bake muffins in an oven preheated to 180 deg C, no fan, for 25-30 minutes, until they become beautiful and golden, and a wooden skewer inserted into the largest muffin comes out clean, with just a few crumbles stuck to it. Take muffins out of the oven and set them aside, still in the muffin tray, to cool slightly. Take muffins out of muffin tines next, place them onto a wire rack and cool them completely. About one hour should be enough.
  10. Enjoy!

Approximate nutritional value

100 g

  • 399 kcal
  • Carbs: 47 g
  • Fat: 21 g
  • Protein: 7 g
  • Fibre: 1 g

1 muffin (recipe makes 12 muffins)

  • 391 kcal
  • Carbs: 46 g
  • Fat: 20 g
  • Protein: 6 g
  • Fibre: 1 g

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