Indulge in these raspberry and white choc chip muffins for a sweet treat. Made with fresh or frozen raspberries, they’re perfect served with a cuppa
Prep:20 mins
Serves 8 – 10
100g unsalted butter, softened65g caster sugar65g light brown sugar2 large eggs, room temperature125g Greek yogurt1 tsp vanilla paste5 tbsp milk250g self-raising flour1 tsp baking powder200g raspberries (fresh or frozen)75g white chocolate chips
STEP 1Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.STEP 2Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.STEP 3Push 2 raspberries into the top of each muffin so they’re sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
