White Chocolate Raspberry Muffins

Step 1: Preheat the oven to 220°C/425°F (200°C fan-forced). The initial high heat gives the muffins a rise boost; lower the temperature as soon as they go into the oven.

Step 2: Line a standard 12-hole muffin tin with paper cases.

Step 3: Put all the dry ingredients in a large bowl and whisk to combine.

Step 4: Melt the butter in a heatproof bowl in the microwave. Whisk in the sugar first, then add the egg, milk, vanilla, and vinegar. Whisk until smooth.

Step 5: Pour the wet ingredients into the dry ingredients. Mix just 10 times, or until the flour is nearly incorporated. Add the raspberries and white chocolate, then gently fold just enough to distribute them. The batter will still be lumpy; avoid overmixing, and handle the raspberries gently because they crush easily.

Step 6: Divide the mixture between the muffin tin holes, filling each to the top. There is no need to level the surface; it will melt in the oven.

Step 7: Put the tin in the oven and immediately reduce the temperature to 200°C/390°F (180°C fan-forced). Bake for 22–23 minutes, or until a toothpick inserted in the middle comes out clean.

Step 8: Rest the muffins in the tin for 10 minutes, then transfer them to a rack to cool for a further 20 minutes before serving. They are fragile when hot and need to cool.