Raspberry & white chocolate crumble muffins

Mix tangy raspberries with white chocolate chips, a light sponge and toasty topping to make these moreish muffins. They’re ideal for a mid-morning snack

  • Prep:25 mins
    Cook:30 mins
  • Easy

Nutrition per serving

  • kcal 344
  • fat 16g
  • saturates 9g
  • carbs 44g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.3g


  • 100g unsalted butter, softened
  • 65g caster sugar
  • 65g light brown soft sugar
  • 2 large eggs, at room temperature
  • 125g Greek yogurt
  • 1 tsp vanilla paste
  • 5 tbsp milk
  • 250g self-raising flour
  • 1 tsp baking powder
  • 175g raspberries (fresh or frozen)
  • 90g white chocolate chips
  • 3 tbsp plain flour
  • 3 tbsp light brown soft sugar
  • 50g cold unsalted butter, cut into cubes
  • 50g rolled oats


Use up leftovers
Slice raspberry & white chocolate crumble muffins and use in place of bread in your favourite bread & butter pudding recipe. Add extra white chocolate chips too, if you like.



  1. Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.

  2. For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.

  3. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

Suggested recipes from this collection...