White Chocolate Raspberry Crumb Muffins
These white chocolate raspberry crumb muffins have the perfect ratio of sweetness to make them an amazing breakfast treat or an after meal dessert!
Servings 18 muffins
Ingredients
White Chocolate Raspberry Muffins
- 2 teaspoons lemon juice
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cups sugar
- 1/2 teaspoon Rodelle Almond Extract
- 1 cup white chocolate chips
- 1 cup raspberries if you use frozen, don't thaw before adding to batter.
Crumb Topping
- 1 cup all purpose flour
- 3 Tablespoons light brown sugar
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- pinch salt
- 6 Tablespoons butter melted
Instructions
White Chocolate Raspberry Muffins
- Preheat oven to 375 degrees F. Line two muffin pans with cupcake liners or grease with baking spray.
- Add lemon juice, milk, oil, almond extract, and egg in a medium bowl and whisk until well combined.
- In a separate bowl, mix flour, baking powder, salt, sugar, and white chocolate together until well combined. Gently add the raspberries to the dry ingredients and stir until well combined.
- Add wet ingredients to dry ingredients and gently stir with a rubber spatula until just combined and no flour pockets.
- Scoop batter into greased or lined muffin pan, filling about 2/3 the way up. Then, add crumb topping to top of each muffin batter.
- Place both pans in oven and bake for about 20-25 minutes, flipping halfway through for even baking. Muffins are done when a toothpick inserted comes clean and crumb topping is lightly browned.
Crumb Topping
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
Notes
Recipe adapted from Gimme Some Oven.