These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this easy recipe comes together in just 45 minutes, making them perfect for a ...

Fold in half the raspberries and all the chocolate chunks. Divide the batter equally between the muffin cases. Top each muffin with a couple of the remaining raspberries. Bake for 25–30 minutes ...

This indulgent muffin has just the right amount of sweet, crunch and acidic berry bite. The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the ...

Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases ... Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix ...