• Preheat oven to 200°C (400°F) degrees. Prepare muffin tin by spraying with baking spray or lining with cupcake liners.

To Make the Streusel Topping

• Start by preparing the Streusel Topping. Combine all of the ingredients except the cubed butter in a medium bowl. Whisk to combine well. Add the cubed butter and use a pastry cutter or your fingers incorporate the butter until the mixture resembles course crumbs.

To Make the Muffins

• In a large bowl combine all the dry ingredients. Add all the wet ingredients and mix well.
• Stir in the white chocolate and raspberries. If using frozen raspberries, don’t thaw them first, but do toss them with a little extra flour (about 2 teaspoons) before adding them to the batter. Otherwise they may stain the muffins pink!
• Using an ice cream scoop or ¼ cup measure, put the batter into the muffin liners then sprinkle the crumb topping over the top of the batter, pressing the crumble in slightly.
• Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.