Raspberry White Chocolate Muffins

Sharp raspberries against sweet white chocolate is a proper bakery combination, and the tall domed tops come from one trick: start the oven hot, then drop the temperature. Frozen raspberries work all year and actually hold their shape better than fresh.

1. 1

   Heat the oven to 220°C / 425°F and line a 12-hole muffin tin with cases.

2. 2

   Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Toss the white chocolate chips through the dry mix.

   For this step

   • 2½ cups (313 g) all-purpose flour
   • 1 cup (200 g) granulated sugar
   • 1 cup (170 g) white chocolate chips
   • 2 tsp baking powder
   • ½ tsp baking soda
   • ¾ tsp fine salt
3. 3

   In a jug, whisk the buttermilk, oil, eggs and vanilla. Pour into the dry bowl and fold with a spatula until only just combined. A lumpy batter is correct here.

   For this step

   • 1 cup (245 g) buttermilk
   • 2 large eggs
   • 2 tsp vanilla extract
4. 4

   Fold in the raspberries with two or three strokes. If they're frozen, don't thaw them, they bleed less that way.

   For this step

   • 1½ cups (190 g) raspberries
5. 5

   Divide between the cases, filling them almost to the top. That is what gives you the big bakery dome.

6. 6

   Bake at 220°C for 6 minutes, then drop the oven to 190°C / 375°F without opening the door and bake for another 14 to 18 minutes, until golden and a skewer comes out clean. Cool for 5 minutes in the tin, then move to a rack.

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