Raspberry & white chocolate muffins
- Preparation and cooking time
- Serves 8 - 10
- 100g unsalted butter, softened
- 65g caster sugar
- 65g light brown sugar
- 2 large eggs, room temperature
- 125g Greek yogurt
- 1 tsp vanilla paste
- 5 tbsp milk
- 250g self-raising flour
- 1 tsp baking powder
- 200g raspberries (fresh or frozen)
- 75g white chocolate chips
- STEP 1
Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- STEP 2
Beat 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 3
Push 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.