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Muffin Recipes

White Chocolate and Raspberry Streusel Muffins

12 Muffins
Easy
30
Get back to basics this World Baking Day with this simple but tasty White Chocolate and Raspberry recipe!
Ingredients
Preparation
For the Muffins
100 g
Unsalted butter (melted)
150 ml
Whole Milk
2
Large Eggs
2 tsp
Dr. Oetker Madagascan Vanilla Extract
300 g
Plain Flour
2.5 tsp
Dr. Oetker Baking Powder (2 1/2 tsp)
150 g
Caster Sugar
100 g
Dr. Oetker White Chocolate Chips
125 g
Raspberries
For the Streusel Topping
70 g
Plain Flour
40 g
Unsalted butter (chilled and cubed)
35 g
Light Brown Sugar
Dr. Oetker Madagascan Vanilla Extract
Dr. Oetker Baking Powder (2 1/2 tsp)
Dr. Oetker White Chocolate Chips
Dr. Oetker White Chocolate Chips
Dr. Oetker Rainbow Cupcake Cases
Prep:
30 min
1
Method

Prehat oven to 195C / 175C Fan / Gas Mark 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 the baking powder together into a large mixing bowl. Stir in the caster sugar, 100g white chocolate chips and the raspberries. Then make a well in the middle. 

4

In a bowl beat two eggs until just combined, continue to beat adding in the milk, melted butter and vanilla extract. Pour into the centre of the dry ingredients. 

5

Use a fork to gently fold the mixture. It will seem slightly lumpy but that is fine as you don't want to 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 chocolate chips according to package instructions and drizzle lightly over each of the muffins. 

Recipe Tips
To save time the streusel topping can also be made in a food processor. 


You can also use Frozen raspberries or blueberries instead in this recipe. 


Replace butter in this muffin mixture with sunflower oil or vegetable oil. 
Additional information
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Ingredients

For the Muffins
100 gUnsalted butter (melted)
150 mlWhole Milk
2Large Eggs
2 tspDr. Oetker Madagascan Vanilla Extract
300 gPlain Flour
2.5 tspDr. Oetker Baking Powder (2 1/2 tsp)
150 gCaster Sugar
100 gDr. Oetker White Chocolate Chips
125 gRaspberries
For the Streusel Topping
70 gPlain Flour
40 gUnsalted butter (chilled and cubed)
35 gLight Brown Sugar
For the Decoration
100 gDr. Oetker White Chocolate Chips
12Dr. Oetker Rainbow Cupcake Cases
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Baking Powder (2 1/2 tsp)
Picture - Dr. Oetker White Chocolate Chips
Picture - Dr. Oetker White Chocolate Chips
Picture - Dr. Oetker Rainbow Cupcake Cases
1

Method

Prehat oven to 195C / 175C Fan / Gas Mark 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 the baking powder together into a large mixing bowl. Stir in the caster sugar, 100g white chocolate chips and the raspberries. Then make a well in the middle. 

4

In a bowl beat two eggs until just combined, continue to beat adding in the milk, melted butter and vanilla extract. Pour into the centre of the dry ingredients. 

5

Use a fork to gently fold the mixture. It will seem slightly lumpy but that is fine as you don't want to 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 chocolate chips according to package instructions and drizzle lightly over each of the muffins. 

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


    You can also use Frozen raspberries or blueberries instead in this recipe. 


    Replace butter in this muffin mixture with sunflower oil or vegetable oil.