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!
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.