How to make raspberry and white chocolate muffins step by step

Step 1 - prepare the chocolate

• Chop the chocolate into small pieces with a sharp knife and transfer to a bowl.
  100 g white chocolate
  

Step 2 - prepare the muffin batter

• In a large bowl, mix the dry ingredients for the batter.
  300 g wheat flour - all-purpose, 100 g sugar, 2 teaspoons baking powder
  
• In a second bowl, mix the wet ingredients for the muffins.
  3 eggs, 250 g natural yogurt, 120 ml oil
  
• Pour the wet ingredients into the dry ones and mix with a spoon or a whisk - if the batter is too thick, add a little milk.
  approx 50 ml milk
  
• Add the chopped chocolate and mix briefly.
  

Step 3 - spoon the batter into muffin liners

• Spoon a heaped teaspoon of batter into the bottom of each muffin liner.
  
• Add raspberries on top of the batter - I used 3 large ones.
  approx 400 g raspberries
  
• Now spoon a large tablespoon of batter over the raspberries to cover the fruit.
  
• Finally, place a few more raspberries on top of the muffins.

Step 4 - bake the muffins

• Place the muffin pan in the oven preheated to 180 degrees Celsius (top/bottom heat mode) and bake for about 30 minutes - until a skewer comes out clean.
• After baking, let the muffins cool.