White Chocolate Raspberry Muffins with Walnut Crumb Topping

5 Apr

Cupcake or muffin??? I don’t know but I would definitely substitute this for a cupcake any day. If I could have this in the a.m. I would never skip breakfast again. These muffins are the perfect complement to a cup of coffee and with all the sugar it will most likely give a little extra pick me up (which if your like me and not much of a morning person than it’s greatly needed). With fresh raspberries, white chocolate, and a walnut crumb topping this most certainly has made its way to the top of my favorite muffins list. 🙂

{the walnut crumb topping makes it even more special}

{the batter will be a little lumpy}

{if you dust your raspberries with a little flour it will help them from bleeding into the batter}

Ingredients (yield 1 dozen)

Topping:

  • 1/4 cup all purpose flour
  • 2 tablespoons butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts

Muffins:

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 stick unstilted butter, melted
  • 1 cup buttermilk
  • 3/4 white chocolate chips
  • 3/4 cup fresh raspberries

Directions

Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.

To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.

In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt

In a large bowl, beat the eggs with the melted butter. Add the buttermilk and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the white chocolate chips and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.

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5 Responses to “White Chocolate Raspberry Muffins with Walnut Crumb Topping”

  1. Amy April 7, 2012 at 12:11 am #

    These sound yummy! I hate walnuts though, what other kind of crumb topping could I make that would go well with the raspberries?

    • wintermonroe April 11, 2012 at 10:14 am #

      They were pretty tasty 🙂 you could do a almond crumb topping or if you don’t like nuts at all you could just remove that ingredient all together!

  2. Anonymous May 17, 2012 at 4:40 pm #

    Sounds yummy!

  3. Elif Allenfort December 14, 2013 at 2:02 pm #

    We just made these and they were yummy! But although I followed the recipe closely, inside of the muffin was too soft. Is it because of raspberries? What can I do to prevent that?

    Thank you

Trackbacks/Pingbacks

  1. White Chocolate Raspberry Muffins with Almond Streusel Topping {Gluten-free} - July 24, 2014

    […] lemon blueberry muffin recipe, but instead decided to try an entirely new muffin recipe. I found this muffin recipe over at the blog Winter Monroe and it looked perfect! I made just a few changes to make it […]

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