Crispy-Top Extra-Moist Berry & White Chocolate Muffins
Ingredients
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Ingredients ✴
Ingredients:
1 ⅓ cups + 2 tsp plain flour (fluff the flour before you meaure it)
⅔ cup caster sugar
¾ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
125g salted butter, melted
2 Tbsp olive oil or sunflower oil
½ cup full-fat cow’s milk
½ cup unsweetened low-fat Greek yoghurt
2 tsp vanilla extract with seeds
1 ½ large beaten eggs (or 2 small eggs)
1 heaped cup frozen blueberries or frozen raspberries
125g good-quality white chocolate, roughly chopped
3 Tbsp demerara or raw sugar
Directions
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Directions ✴
Preheat your oven to 180°C fan bake. Line a 6-hole Texas-sized muffin tray with paper liners (this recipe is designed for a large muffin format - you can buy the Texas-sized muffin trays from Woolworths or any kitchen store).
Add 1 ⅓ cups of the flour, sugar, baking powder, baking soda and salt to a large mixing bowl. Whisk together and set aside.
Add the melted butter to a separate small bowl along with the oil, milk, yoghurt, eggs and vanilla. Whisk until smooth and combined. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, gently fold together until almost combined. Don't overmix - a few streaks of flour and small lumps are perfectly fine. Add the frozen berries of choice to a small bowl (break up the raspberries into smaller chunks - you can also roughly chop the blueberries if they are too big). Sprinkle over the remaining 2 tsp flour and toss to coat the berries.
Add the berries and white chocolate to the muffin batter and fold together, until everything is evenly distributed. Using a large ice cream scoop or two spoons, scoop the batter into the prepared muffin tray. Sprinkle the demerara or raw sugar over the top of the batter. *Sprinkle the top with a small pinch of fine flaky sea salt, if desired.
Bake on the middle oven rack for about 28-30 minutes, or until the muffins are very golden brown and risen. A skewer inserted should come out mostly clean with a few moist crumbs. Set aside to cool in the tin for about 10 minutes.