Homemade white chocolate and raspberry muffins recipe

Sift the flour and baking powder into a bowl. Add the sugar and stir.

Add the egg to another bowl and beat with a whisk. Add the milk and vanilla extract. Stir and add the melted butter. Mix well.

Cut the white chocolate into small cubes. Cut the raspberries in half.

Add the egg mixture to the bowl of flour and mix with the whisk until smooth. Add the chocolate and mix.

Add the raspberries and stir a little with a gentle, encircling motion.

Line a muffin tin with paper cups and fill with the batter.

Bake in a preheated oven at 190 °C for 30 minutes. Remove from the oven and leave to cool slightly before unmoulding.

Serve the raspberry and white chocolate muffins.