Blueberry muffins might be the more common option, but in my opinion, raspberry muffins are far superior, and they taste amazing when combined with chocolate chips. In order to ensure giant bakery style muffins, fill up your cases all the way. This recipe makes 12-15 large muffins or 15-20 small.

Ingredients:

350g plain flour

360g caster sugar

350ml milk

1 large egg

70g melted butter

200g raspberries

100g dark chocolate chips

1 cap vanilla extract

2 tsp baking powder

1 Pinch salt

Preheat the oven to 200°C. Heating at a higher temperature and turning it down halfway through the baking process will result in bigger muffins.

In a large bowl whisk the flour, sugar, baking powder and salt. Mix together the egg, milk and vanilla in a separate bowl and then add to the dry ingredients; beat until smooth and well combined. Then add the butter. At this point the mixture will be really runny but it will be fine I promise! Finally stir in the raspberries and chocolate. Spoon the mixture into paper cases and bake in the oven for 25 minutes, and remember to turn the heat down to 170°C after the first 10 minutes.