Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tray with 12 paper cases.

Sift together the flour, baking powder & salt then set aside.

Take a large bowl and put in the eggs, yogurt, sugar, vanilla extract and melted butter. Beat together (I use electric beaters) until well combined.

Tip the flour, baking powder and salt mixture into the large bowl with the beaten wet ingredients.

Using a rubber or plastic spoon, fold in the dry ingredients. Do not over-mix. When most of the dry ingredients are moistened, tip in the white chocolate chunks and fold a few times more. Finally, add the raspberries and fold until they're distributed throughout the mix.

Divide the mixture between the muffin cases and sprinkle the top of each one with a little demerara sugar before putting in the oven.

Bake until the muffins are risen, golden and a skewer comes out clean (approx 17 minutes).

NOTE if the tops are browning too quickly before the centre of the muffins are cooked, turn the oven down a little and continuing cooking.

Transfer to a wire rack to cool.

If adding the white chocolate drizzle, leave until completely cold before topping.

Melt the chocolate in the microwave, stirring after each 10 seconds (should take approx 30 seconds in total).

Put the melted chocolate in a piping bag or a freezer bag with a corner snipped off and drizzle over the tops of the muffins.

The muffins are best served warm: 20 seconds in a microwave should heat them sufficiently inside without melting the chocolate drizzle on top.

Best eaten within 3-4 days or can be frozen.