Wednesday, 9 May 2012

White Chocolate Raspberry Muffin with Walnut Crumb Topping

This muffin turned out fabulous!

It was my first time ever using buttermilk in a recipe and I am now hooked. I didn't realize how much of a difference it is using buttermilk instead of cows milk. From this day forward I will substitute for this as much as possible. If you have never used buttermilk in a recipe I highly suggest trying it out.

With summer quickly approaching us, I was feeling like something with fresh fruit. There was a good sale at the grocery store this week on raspberries. My all time favourite berry ever!

When raspberries are in their best season we always have some in our home.

To me, raspberries are as good as gold in a bakers world. Every recipe I have ever added them to have turned out amazing. However, they don't last too long around here, its usually a war between me, my hubby and my kids who can eat them up faster.

Raspberries + White Chocolate + Toasted Walnuts compliment each other so well. The sweetness of the crumble topping is a perfect pick me up with a cup of coffee any time of the day.

I made a large batch of these and gifted some to my In laws today. They were so nice to free up my day and they also spoiled them to pieces with new summer gear.

I think they need a good treat at the end of their day. I'm sure this will do the trick ;)



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


  • 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
  • 1/2 cup of melted butter (or one stick of butter)
  • 1 cup buttermilk
  • 3/4 white chocolate chips
  • 3/4 cup or as many as you desire of fresh raspberries because for me...the more the better because the bites that had raspberries in it were the best bites! )


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

To make the topping:
mix together the topping ingredients until crumbly in a small bowl. Set aside.

Muffin part:
In another bowl, whisk together flour, sugar, baking powder, baking soda and salt
In a large bowl, beat the eggs with the melted butter then add the buttermilk and whisk to combine.

Add the dry ingredients to the wet and stir just to combine. Do not over mix.

Gently fold in the white chocolate and raspberries. Be very gentle so the berries do not break apart. Then pour into the muffin tin.

Crumble the topping over the muffins and bake until golden brown and bake for about 20-23 minutes.

Let cool in the tins for 10 minutes.

*Note *
~ these taste amazing warmed up in the microwave after too
~Also don't over cook because they will cook in when its cooling in the pan. You don't want it to be overcooked or it will taste dried out.
~Use a toothpick to check if they are done if they come out clean than its time to take out of the oven


  1. oh my gosh....and that topping is perfect!

  2. These look delicious, love the topping! Great pictures! New follower from MBC, I look forward to your future posts!



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