Raspberry and White Chocolate Muffins

There is a lot of baking going on these days in lock down - and our household is no different. Last night we all sat glued to our devices to hear what the PM might say on the latest lock down situation and as we all know now, this lockdown is continuing for another six weeks yet. That feels like a long time.

So it was no surprise that this morning everyone was feeling a bit low. So I snuck into the kitchen and made a quick batch of muffins - which I hoped would make everyone feel just a tiny bit better come mid morning. They had the desired affect and for a moment everyone had a smile on their face.

In these times we are all just getting by however we can. I felt up for making muffins this morning - on other days I just feel like being left alone. However you and your family are getting by - I’m sure it’s fine. And if you feel like a few more smiles one morning, you could try this recipe.

raspberry and white chocolate muffin with walnut crumble top

This recipe makes 8-10 good sized muffins

Ingredients

Walnut Crumble Topping

1/4 cup plain flour
1 tbsp chilled diced butter
1 tbsp sugar (I used caster)
2 tbsp chopped walnuts

Muffins

2 cups plain flour
2/3 cup caster sugar
2 tsp baking powder
1/2 tsp bicarb of soda
pinch of salt

114g melted butter
2 eggs
1 cup buttermilk (if you don’t have buttermilk - I didn’t - then you can just use normal milk and add a dollop or two of yoghurt and a squeeze of lemon)
handful of raspberries (I didn’t have fresh so I used frozen)
1/3 cup white chocolate (I couldn’t find those little tiny buttons so I just bought a block and chopped it up)

Method

Preheat the oven to 400c.

Start by making the crumble topping. Add the chopped chilled butter to the flour and using your finger tips rub it in until you have coarse breadcrumbs. Add the sugar and chopped walnuts, mix it together and set it aside.

In a large bowl, tip all your dry ingredients - flour, sugar, bicarb, baking powder and salt and mix it around until it’s combined.

In a large jug melt your butter in the microwave - go slowly so it doesn’t spit and pop. Once it’s cooled slightly add your buttermilk (or your buttermilk substitution) and the eggs. Whisk it all together and then add it to your dry ingredients. Whisk the mixture together until it is combined - no need to over do it. It will probably be a bit lumpy - don’t stress it’s fine. Throw in the raspberries and the chocolate. Give it a quick stir around so everything is evenly distributed.

Dollop the mixture into muffin cases and fill about 3/4 way. Sprinkle the walnut topping on and bake in the oven for 20 minutes or until cooked through and lightly golden.

Eat warm with a cup of tea