Makes 12

White chocolate muffins recipe

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Takes 30 minutes to make, 25 minutes to bake, plus cooling

125g plain flour
200g self-raising flour
1 tsp baking powder
200g golden caster sugar
Finely grated zest of 1 lemon
100g white chocolate, coarsely grated
200g butter, melted
3 large eggs
100ml natural yogurt
1 tsp vanilla extract
4 tbsp Bonne Maman Strawberry Conserve
For the topping
100ml sweet dessert wine
200g white chocolate with vanilla, broken into squares, plus 100g white chocolate, grated, to decorate

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1. Preheat the oven to 180°C/fan160°C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Sift the flours and baking powder into a large bowl. Stir in the sugar, lemon zest and grated chocolate.
2. In a large jug, mix together the butter, eggs, yogurt and vanilla. Pour onto the dry ingredients and stir together to combine.
3. Divide half the mixture equally between the paper cases, then put a teaspoon of conserve into the centre of each. Top with the remaining mixture. Bake for 25 minutes, until golden. Cool on a wire rack.
4. Pierce a few times with a cocktail stick and pour over the wine. Melt the chocolate in a bowl, resting over a pan of simmering water. Spoon over the muffins. Set for 10 minutes, then decorate with chocolate curls.

Chef's tip

Get ahead: Freeze at the end of step 3 for up to 1 month. Defrost and decorate a day ahead and keep in an airtight container.

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