Bakery-Style Raspberry White Chocolate Muffins. Ingredients: Crumb Topping: - 1/2 cup (60g) all-purpose flour - 2 tablespoons cornstarch - 1/4 cup (52g) light brown sugar - 1/4 cup (50g) granulated sugar - 6 tablespoons (90g) salted butter, melted Muffins: - 1/2 cup (115g) unsalted butter, melted - 1 cup (200g) granulated sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - Pinch of salt - 1 tablespoon vanilla bean paste or vanilla extract - 2 1/2 cups (315g) all-purpose flour - 2 eggs, room temperature - 1 1/2 cups raspberries fresh or frozen. - 1 cup buttermilk, room temp (see note) - 1/4 cup (65g) sour cream, room temperature (see note) - 1/2 cups white chocolate chip. - 2 tablespoons neutral oil Method: 1. Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it. 2. In a mixing bowl, whisk together the melted butter and sugar until well combined. 3. Add the eggs and whisk for 2-3 minutes or until pale in color. 4. Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined. 5. In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the raspberries. 6. Pour the wet mixture into the dry ingredients and mix until just combined. Toss the raspberries in the reserved 2 tablespoons of dry mixture. Add the raspberries to the batter. Add chocolate. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes. Do not mix the batter again. 7. Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse. 8. Divide the batter evenly among the muffin cups. 9. Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean. 10. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Notes: - To make your own buttermilk at home, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 10 min before using. - You can substitute sour cream with Greek yogurt if you prefer. This will give your muffins a slightly tangier flavor and a moist texture. #whitechocolate #muffins #raspberry #raspberrymuffins #muufin #Recipe - @iramsfoodstory