Tall muffins straight from the oven are hard to beat. They can be made with ease, but remember (as with all baking) have everything pre-weighed and organised prior to starting the recipe. Adding any wet ingredients to the baking powder will activate the raising agent and hinder the muffins’ rise.
Prepare the muffin tin by lining it with muffin papers.
Preheat the oven to 170c/325f/gas 4
In a large mixing bowl combine the flour, baking powder, sugar, white chocolate and pistachio. Mix gently to combine.
In a large pouring jug combine the butter, eggs, yoghurt and milk. Beat the eggs until well combined.
Make a well in the centre of the dried ingredients bowl. Pour in the egg and
yoghurt mixture, add the wonky raspberries keeping a few in reserve to top the muffins. Fold the mixture together with a spatula until the mixture just mixed.
Working swiftly using 2 tablespoons take one heaped tbsp. of the mixture and slide it with the back of the other spoon into the prepared pan, filling each hole about 2/3 full. Add a couple of the reserved berries on top of each prepared muffin. Place on the middle shelf of the oven and bake for 20-22 minutes until gold and well risen and slightly firm to touch.
Remove and cool in the tin for 15 minutes. Remove from the muffin tin and cool on a rack or eat warm with a cup of tea.