Name: Raspberry & white chocolate muffins
Prep time: 20 min
Cook time: 20 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry & white chocolate muffins

1. 100g unsalted butter, softened -

2. 65g caster sugar -

3. 65g light brown sugar -

4. 2 large eggs, room temperature -

5. 125g Greek yogurt -

6. 1 tsp vanilla paste -

7. 5 tbsp milk -

8. 250g self-raising flour -

9. 1 tsp baking powder -

10. 200g raspberries (fresh or frozen) -

11. 75g white chocolate chips -

How to cook deliciously - Raspberry & white chocolate muffins

1. Stage

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

2. Stage

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. Stage

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.