Raspberry & white chocolate muffins

• unsalted butter↗100g g

  softened

• caster sugar↗65g g
• light brown sugar↗65g g
• eggs↗2 large

  room temperature

• Greek yogurt↗125g g
• vanilla paste↗1 tsp tsp
• milk↗5 tbsp tbsp
• self-raising flour↗250g g
• baking powder↗1 tsp tsp
• raspberries↗200g g

  (fresh or frozen)

• white chocolate chips↗75g g

Step-by-step instructions

1. 1

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

2. 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. 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.