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Raspberry Muffins

By Morrisons
Tall muffins straight from the oven are hard to beat. They can be made with ease, but remember (as with all baking) have everything pre-weighed and organised prior to starting the recipe.  Adding any wet ingredients to…
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Time and servings

Total time
Cooking time

Ingredients

10 total
  • 50 g of unsalted pistachios, chopped
  • 150 g of caster sugar
  • 1 tbsp of baking powder
  • 100 g of white chocolate chips
  • 2 large eggs
  • 100 g of unsalted butter, melted
  • 6 tbsp of milk
  • 200 g of greek yoghurt
  • 125 g of packs of wonky raspberries, 2X
  • 275 g of plain flour

Method

6 steps

  1. Step 1

    Preheat the oven to 170c/325f/gas 4

  2. Step 2

    In a large mixing bowl combine the flour, baking powder, sugar, white chocolate and pistachio. Mix gently to combine.

  3. Step 3

    In a large pouring jug combine the butter, eggs, yoghurt and milk. Beat the eggs until well combined.

  4. Step 4

    Make a well in the centre of the dried ingredients bowl. Pour in the egg and yoghurt mixture, add the wonky raspberries keeping a few in reserve to top the muffins. Fold the mixture together with a spatula until the mixture just mixed.

  5. Step 5

    Working swiftly using 2 tablespoons take one heaped tbsp. of the mixture and slide it with the back of the other spoon into the prepared pan, filling each hole about 2/3 full. Add a couple of the reserved berries on top of each prepared muffin. Place on the middle shelf of the oven and bake for 20-22 minutes until gold and well risen and slightly firm to touch.

  6. Step 6

    Remove and cool in the tin for 15 minutes. Remove from the muffin tin and cool on a rack or eat warm with a cup of tea.