Delicious Raspberry Muffins with Cream Cheese Topping

In a mixing bowl, combine 50 grams of flour, 50 grams of sugar, and 25 grams of cold butter.

Using your fingers, mix everything together until you achieve a crumbly texture. Set this aside while you prepare the muffins.

In a large mixing bowl, cream together 120 grams (1/2 cup) of softened butter and 150 grams (3/4 cup) of sugar along with the 10 grams of vanilla sugar until the mixture is light and fluffy. This should take around two minutes.

Next, add the 2 eggs one at a time, ensuring each is well incorporated before adding the next. After that, slowly pour in the 150 milliliters (5 ounces) of warm milk and mix until combined.

Then, sift together 360 grams (3 cups) of flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.

Finally, fold in the juice and zest of 1 lemon, the fresh raspberries, and the chopped white chocolate.

Preheat your oven to 170 degrees Celsius (340 degrees Fahrenheit). While the oven is heating, line a muffin tin with cupcake liners.

Carefully fill each muffin cup almost to the top with the batter you prepared. If desired, sprinkle the streusel topping over each muffin for a delightful crunch.

Bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a few minutes in the pan before transferring them to a wire rack.

While the muffins are cooling, prepare a simple cream cheese topping. In a bowl, whip together 100 grams of cream cheese, 100 milliliters (about 1/2 cup) of cold cream, and 40 grams (1/3 cup) of powdered sugar.

Beat on high for about 3-4 minutes until the mixture is light and fluffy, then pipe or spread it over the cooled muffins. Top each muffin with an extra raspberry for decoration.

Your delicious raspberry muffins are now ready to be enjoyed! Serve them fresh with a cup of tea or coffee for a perfect treat.