Recipe Notes and Tips
If your oven is not fan-forced, I suggest increasing the temperature by 10-20 degrees Celsius and keeping a close watch during the baking time.
Whether you use white chocolate chopped into chunks or white chocolate chips really comes down to personal preference. I prefer the irregular chunks of white chocolate and when you chop your own chunks you can make them as big or small as you like!
I strongly recommend using paper cases when baking muffins with fruit or chocolate, these ingredients can become sticky and make it difficult to get the muffins out of the tin if they're not in a paper case. I think they look pretty too!
These muffins are best eaten on the day that you make them, but they will last for a couple of days in an airtight container, either in the fridge or at room temperature. They can also be frozen in a zip-lock bag or an airtight container for up to 3 months.