cake mixes

White choc berry crumble muffins

The humble muffin is the perfect morning tea with a cup of coffee, and these white choc berry muffins have a crunchy crumb topping for extra yum!
makes 12 large muffins
prep 15 mins
bake 20 mins
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White choc berry crumble muffins


You will need

  • 2 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 1 x pack Noshu 95% Sugar Free White Choc Baking Chips  
  • Muffin tray and cases 
  • Digital kitchen scales

For the crumble

  • 90 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix 
  • ½ tsp cinnamon 
  • 55 g butter, melted
  • 80 g desiccated coconut  
  • 20 g rolled oats 

For the muffins

  • 440 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix 
  • 1 pack Noshu 95% Sugar Free White Choc Baking Chips 
  • 2 x extra-large eggs 
  • 70 g butter, melted
  • 6 tbsp milk  
  • 1 tsp cinnamon  
  • 170 g frozen mixed berries


Preheat oven to 160°C (150°C fan forced). Line your muffin tin with muffin cases.  


To make the crumble, place 90g Vanilla Velvet Cake Mix, cinnamon, melted butter, coconut and rolled oats in a medium bowl. Mix with a wooden spoon until combined. Set aside. 

For the muffins, place eggs, melted butter, milk, cinnamon and 440g Vanilla Velvet Cake Mix in a large mixing bowl and mix with an electric mixer on low speed for 30 seconds to combine. Switch to medium-high speed and mix for a further minute until batter looks light and fluffy. Fold through your berries and white choc chips. 

Spoon your batter into prepared patty cases and sprinkle over a generous amount of crumble mix on each. 


Bake in preheated oven for 20 minutes or until golden brown. You’ll know your muffins are ready when a skewer inserted in the centre comes out clean.  

Remove from the oven and allow muffins to cool for 5 minutes in the tray before transferring onto a wire cooling rack.  


Store chilled in an airtight container for 3 days or frozen for up to 3 months. 


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