These Sourdough Raspberry White Chocolate Muffins are moist, tender, and lightly sweetened. Made with sourdough discard, this ...

These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix.

Fold in half the raspberries and all the chocolate chunks ... Bake for 25–30 minutes, or until the muffins have risen and are golden brown. You can keep these for a few days in an airtight ...

The mix of sugars gives lovely caramel notes to the bake and a drizzle of white chocolate gives a pretty finish. Grease and line a 20cm/8in square tin with baking paper. Preheat the oven to 180C ...

The best thing about this recipe is that the chocolate can always be on hand in the cupboard, and the berries in the freezer. No need to zoom off shopping if you have unexpected guests.