Name: Raspberry & white chocolate muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 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

Raspberry & white chocolate muffins

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

50 min total 20 min prep 30 min cook 10 302 cal

Instructions

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1 Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
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.
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.