"White chocolate and raspberry is one of my favourite flavour combinations. I’m convinced that both of these ingredients came into this world just to complement each other – they just taste so good together, and these muffins are no exception. They are really easy to make and are the perfect mid-afternoon treat and always go down a storm when you have friends over."
What makes these muffins so quick and easy is the lack of preparation. If you use white chocolate chips, it makes the process super speedy, but don't worry if you can’t get hold of them – a bar of white chocolate chopped into chunks will be just as tasty.
Preheat your oven to 200C and pop muffin cases into a 12-yield muffin tin. If you’re not using cases, remember to grease your tin so the muffins don't stick.
Mix the flour and baking powder is a bowl and then combine with the butter until the mixture resembles fine breadcrumbs. Now add the sugar, white chocolate and raspberries and stir.
In a separate bowl, lightly beat the eggs before adding the milk and vanilla extract. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Some of the raspberries might break up a little at this time, but that’s nothing to worry about – it makes the muffins even more tasty.
Pour the mixture into your pre-prepared muffin tin and bake for 20 minutes or until golden and firm.
When the muffins are baked, take them out of the oven and leave them in the tin for five minutes before cooling them on a wire rack.
You can serve these muffins warm or cold, but if you’re anything like me they won’t stand much of a chance beyond coming out of the oven.