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Raspberry & White Chocolate Sourdough Muffins
Plump luscious and intense, I am hopelessly in love with raspberries, and it is hard to justify doing anything other than just eating them the very moment you lay eyes on them. There is a certain childish delight in popping them in your mouth and eating them as they are. But, if you can resist the temptation to eat every last one, then try tumbling a punnet into these sourdough muffins with vanilla and white chocolate. It’s a wonderful combination.
The addition of the sourdough starter makes these muffins lighter and adds a back note of flavour which balances the sweetness and brings out the flavour of the vanilla and raspberries.
Makes 12 large muffins
Level Easy
Prep 10 minutes
Bake 20–25 minutes
Ingredients
For the crumble topping
- 3 tablespoons Fairtrade golden granulated sugar
- 3 heaped tablespoons plain flour
- 65g British butter cut into chunks
For the muffins
- 275g organic self raising flour
- 100g unrefreshed sourdough starter
- 140g light brown Fairtrade sugar
- 100g Fairtrade white chocolate (broken up)
- ½ teaspoon salt
- 1 teaspoon Ndali vanilla powder
- 1 teaspoon or 5g organic baking powder
- 120g rape seed oil
- 260g whole milk
- 2 free-range eggs
- 200g raspberries
Instructions
Make the crumble first by mixing all the crumble ingredients together until they resemble bread crumbs. Keep the mixture ready to sprinkle over the muffins just before they go into the oven.
Preheat oven to 160°C/320F
Put all the dry muffin ingredients into a bowl and mix well.
Add all the wet ingredients and the raspberries and mix just enough to combine (see note below).
Divide the muffin mixture between 12 large tulip muffin cases supported in a muffin tray. Sprinkle with the crumble mix and bake for 20–25 minutes, until firm.
Cool on a wire rack. These are best eaten on the day they are baked.
Note
It is really important not to over mix the ingredients as it will result in the gluten being activated and you will get tough muffins.