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.

these muffins are at their best straight from the oven when they are sticky and warm. Rest them for 10 minutes, as this makes removing them from the tin easier, and serve with fresh butter.

Top each muffin with a couple of the remaining raspberries. 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 ...

Forget boring bowls of porridge – these bakewell tart muffins are packed with oaty fibre and taste better than most breakfasts. Eat a couple with your morning coffee before chucking some in a ...

A combination of olive oil and yogurt makes for moist muffins with just the right ... sweetness — a perfect complement to the fresh raspberries and raspberry jam folded into the batter.