Step 1

Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.

Step 2

Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine.

Step 3

Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.

Step 4

Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.

Step 5

Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown.

Step 6

Transfer to a wire rack to cool. Best eaten on the day of making.