Raspberry and White Chocolate Muffins

Method

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1. Heat the oven to 200°C / 400°F. Line a 12-hole muffin tin with paper cases.

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2. Whisk the flour, baking powder, bicarbonate of soda, salt and sugar together in a large bowl.

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3. Whisk the eggs, buttermilk, melted butter and vanilla in a jug. Pour into the dry ingredients and fold with a spatula until just combined. The batter should be lumpy.

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4. Fold in the raspberries and white chocolate with as few strokes as possible.

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5. Divide the batter among the cases, filling them almost to the top. Sprinkle with the coarse sugar.

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6. Bake for 5 minutes at 200°C / 390°F, then turn the oven down to 180°C / 350°F and bake for 15 to 17 minutes more, until golden and a skewer comes out clean. Cool in the tin for 5 minutes, then move to a wire rack.

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Chef’s Tips

• Mix the batter until it only just comes together. A lumpy batter gives tender muffins, and a smooth one gives tough ones.
• Start the oven hot and turn it down after 5 minutes. The blast of heat makes the domed bakery-style top.
• Do not thaw frozen raspberries. Thawed ones break up, bleed into the batter and make the muffins wet.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• A flat white
• A glass of milk
• Butter

Storage & Reheating

Best on the day. Keep in an airtight container up to 3 days, or freeze for 2 months and warm from frozen in a 160°C oven for 10 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.