I modified this recipe from Chocolate and Zucchini's, using just Greek yogurt instead of half butter milk, half yogurt. I had extra blueberries from the Pavlova, so I threw those in too, and used leftover pistachio crumble that had been sitting in my fridge for a few weeks (crumble can keep for months). I also added more sugar and white chocolate, as I found the original recipe lacked sweetness and taste. The result was a moist and zingy muffin, which I gave to the security and management downstairs for some holiday lovin'.
4 tablespoons (75g) butter
2 cups AP Flour
2/3 cup granulated sugar
80g white chocolate, chopped roughly
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt or sour cream
1 cup raspberries (or blueberries, blackberries, or a mixture)
1/2 cup crumble
Preheat oven to 200F and grease set of muffin tins.
Melt butter in small saucepan, and set aside to cool.
In a medium mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and salt) and stir to mix.
In another medium bowl, whisk together wet ingredients (butter, egg, yogurt).
Make a well in the center of the dry ingredients, pour in the wet ingredients and stir with spatula until just combined.
Do not overmix. The mixture will be lumpy.
Fold in the berries and the white chocolate.
Spoon the batter into prepared tins.
Sprinkle a bit of crumble mixture on top, and bake in the oven for 18-20 minutes, until risen and golden.
Turn out on a rack and cool, or wait 15 minutes before serving.