If I were to ever open up a cafe, these muffins would be there at the top of the menu; perfectly moist, decadently sweet and just that slight bit of crunch when they come out of the oven - what more could you ask for?
All muffins are best enjoyed with a cup of tea.
Preheat oven to 180 degrees. Line a 12 hole muffin tin. In a large bowl, sift together 310g plain flour, 185g caster sugar, 1 tbsp baking powder and 1/8 tsp salt. Melt 100g unsalted butter and combine with 2 eggs, 100mL milk and 190mL double cream. Add the wet ingredients to the dry ingredients until just moistened. Gently fold in 250g frozen raspberries and spoon into the prepared tin.
Bake for about 25 minutes until well risen and golden and the tops spring back slightly when gently pressed.
Haven't made muffins in awhile but have to say, they're still my favourite cake in the world!