Scrumptious low sugar raspberry white choc crumble muffins

These deliciously crumbly low sugar muffins take the classic raspberry and white choc combo to the next level. Perfect for school and work lunch boxes, or with a cuppa. Yum!

MAKES: 12 large muffins


You will need

Digital kitchen scales
Muffin tray and cases
2 x packets Noshu 98% Sugar Free Vanilla Cupcake Mix
1 x packet Noshu 95% Sugar Free White Choc Baking Chips

For the crumble

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

For the muffin

2 extra large eggs
70 g melted butter OR 80 g Nuttelex (for dairy free)
6 tbsp milk
1 tsp cinnamon
Remainder of first Noshu 98% Sugar Free Vanilla Cupcake Mix and whole second sachet of cupcake mix (440 g all up)
1 packet Noshu 95% Sugar Free White Choc Baking Chips
170 g frozen raspberries



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

In a medium bowl mix together all ingredients for the crumble component until combined. Set aside.

For the muffins, place egg, butter (or Nuttelex), milk, cinnamon and cupcake mix in a large mixing bowl and mix with an electric mixer on low for 30 seconds to combine. Then mix on medium-high for 1 minute until batter looks light and fluffy. Fold through your raspberries and white choc chips.

Spoon your batter into prepared muffin cases. Sprinkle over a generous amount of crumble mix on each.

Bake in preheated oven for 20 minutes. Check muffins with a skewer. You’ll know your muffins are done when they are risen, golden brown and a skewer inserted comes out clean.

Allow the muffins to cool for 5 minutes in the tin 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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