Ingredients
Scale
Muffins:
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar (or 3/4 cup for extra sweetness)
- 2 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cardamom
- 2 large eggs, beaten
- 2/3 cup buttermilk
- 2 tsp vanilla extract
- 1/4 cup olive oil
- 1/4 cup melted butter
- 1/2 cup white chocolate chips
- 1 1/2 cups fresh or frozen raspberries
Raspberry Swirl:
- 1 1/4 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tbsp water (if using fresh raspberries)
- Juice of 1/2 lemon
- 1 tbsp flour, sifted
Streusel Topping:
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup melted butter
- Pinch of salt
- 1/2 tsp ground cardamom
Instructions
- Preheat oven to 375°F. Line every other cup in a 12-count muffin tin.
- Make the Raspberry Swirl: In a saucepan, combine raspberries, sugar, lemon juice, and water if using fresh berries. Bring to a boil, reduce heat, mash berries, sift in flour, stir well, simmer 5–6 mins until thickened. Cool.
- Prepare Streusel: Mix flour, sugar, salt, cardamom, and melted butter until crumbly.
- Mix Muffin Batter: Combine flour, baking powder, salt, cardamom in a bowl. In another bowl, whisk eggs, buttermilk, sugar, vanilla, olive oil, melted butter. Fold dry ingredients into wet until just combined.
- Add Raspberries & Chocolate: Fold in raspberries and white chocolate chips gently.
- Assemble Muffins: Fill liners, add 1 tbsp raspberry swirl on top, sprinkle streusel generously.
- Bake: 375°F for 5 mins, then 350°F for 15–20 mins until toothpick comes out clean.
- Cool: Let muffins cool 10 mins in pan before removing. Serve warm or at room temperature.
Notes
- Use fresh or frozen raspberries as preferred.
- Adjust streusel amount to taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian