These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix. Don’t worry about any tiny smears of flour in the batter.
300g/10½oz plain flour
225g/8oz caster sugar
1½ tsp bicarbonate of soda
pinch of salt
100ml/3½fl oz milk
100ml/3½fl oz soured cream
3 free-range eggs, beaten
5 tbsp sunflower oil
1 tsp vanilla extract or vanilla bean paste
150g/5½oz frozen raspberries
100g/3½oz white chocolate chips
Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.
Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.
Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.
Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown.
Transfer to a wire rack to cool. Best eaten on the day of making.