Jamie's Food Team
By Anna Helm Baxter
45 mins
Not Too Tricky
makes 12
About the recipe
I've transformed leftover white chocolate into a biscuity caramelised crumb topping for these raspberry muffins. The sweetness contrasts beautifully with the slightly tart raspberries. Give them a go!
Recipe From
Ingredients
100g unsalted butter
300g self-raising flour
1 teaspoon bicarbonate of soda
2 medium free-range eggs
100g caster sugar
150ml buttermilk or natural yoghurt
1 teaspoon vanilla bean paste
200g frozen or fresh raspberries
Method
- Preheat the oven to 170°C/325°F/gas 3 and line a 12-hole muffin tin with paper muffin cases.
- Melt the butter in a pan or in the microwave, then set aside to cool slightly.
- Mix together the flour, bicarbonate of soda and a small pinch of sea salt in a large bowl.
- In a separate bowl, whisk together the eggs and sugar for about 2 minutes, or until pale and slightly thickened. Gradually add the butter, buttermilk and vanilla, mixing until combined.
- Pour the butter mixture into the flour mixture along with the raspberries and fold everything together until just combined.
- Spoon the batter into the muffin cases, then sprinkle over the white chocolate crumbs. Bake for 30 minutes, or until a toothpick inserted into the centre comes out clean.
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