Raspberry, Pistachio & White Chocolate Muffins

Prep time: 30 mins | Makes: 10

Ingredients

- 215g plain flour
- 2g baking soda
- 2g baking powder
- 1g salt
- 125g unsalted butter - room temp soft
- 100g granulated sugar
- 50g light brown sugar
- 2 large eggs
- 120g yogurt
- a splash of pure vanilla extract
- 60g whole milk
- 150g fresh raspberries
- 75g shelled pistachios, roughly chopped
- 100g blonde white chocolate chopped

Instructions

1. Preheat your oven to 170C and line a muffin tin with paper liners.

2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt to form your dry mixture.

3. In a separate bowl, mix the butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, stirring between additions. Then, mix in the sour cream and vanilla extract. Gradually stir in the milk to keep the batter smooth.

4. Combine the wet and dry ingredients, folding gently with a spatula or wooden spoon. Avoid overmixing to keep the muffins light and fluffy.

5. Carefully beat in the raspberries, pistachios, and blonde white chocolate until evenly distributed throughout the batter.

6. Spoon or pipe the batter into the prepared muffin tin, filling each cup about ¾ full.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Storage
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days, To keep them longer, freeze for up to 1 month. For a fresh-from-the-oven experience, reheat in the oven at 180°C for about 2 minutes after thawing.

Enjoy.