White Chocolate Raspberry Crumb Muffins

These White Chocolate Raspberry Muffins have just the right amount of sweetness with a hint of Spice and are so moist. They make a great grab and go breakfast.

The crumb topping takes a few extra minutes but is so worth it. I much prefer biting into a soft moist delicious muffin rather then the traditional muffin covered in course sugar.

Fresh Raspberries are best for this recipe since I gently break them up a bit to distribute the flavor evenly but frozen work as well. Enjoy the recipe and please let me know what you think. Bake it a great day!

XO, Christine

Ingredients

Topping

1/2 cup flour

1/4 cup light brown sugar (packed)

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 cup butter (salted,melted)

Muffins

3 cups flour

3/4 cup sugar

1/2 cup light brown sugar (packed)

2 1/2 tsp baking powder

1 tsp cinnamon

2 eggs + 1 yolk (room temperature)

1/2 tsp nutmeg

2 tsp vanilla extract

1 cup milk (full fat)

1/2 cup butter (salted,room temperature)

1 cup white chocolate chips (divided)

1 1/2 cup raspberries (divided)

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Directions

For the Crumb Topping

1. In medium bowl add flour, light brown sugar, cinnamon, and nutmeg. Mix with fork to combine.

2. Pour in melted butter and mix with fingers pressing together until it is a crumbly texture and set aside.

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For the Muffins

1. Preheat oven to 400 degrees and line a muffin pan with 12 paper liners. Spray with non stick baking spray and set aside.

2. In large bowl whisk together flour, baking powder, cinnamon, and nutmeg and set aside.

3. In large bowl cream together butter, sugar and light brown sugar using an electric hand or stand mixer on medium high until light and fluffy for about 2-3 minutes.

4. Add eggs and yolk beat until combined. Add milk and vanilla extract and beat until combined.

5. Reduce speed to low and slowly add in dry ingredients half at a time. Mix just until combined.

6. Add 1 and 1/4 cups of the raspberries and mix 10 seconds in the lowest speed to break up slightly.

7. Add 3/4 cup white chocolate chips and fold in with a spatula.

8. Spoon batter evenly into muffin cups

9. Pile crumb topping evenly on each and add the remaining white chocolate chips and raspberries to the tops as well. I like to break the raspberries up a bit to evenly distribute. Gently press into batter.

10. Bake on 400 degrees 18-22 minutes or until a tester inserted in the center comes out clean.

11. Allow to cool 15 minutes and enjoy