Preheat and prepare. Set your oven to 200°C (180°C fan) and line a 12-hole muffin tin with paper cases. The sound of the oven clicking on is the first signal that our cosy project has begun.

Whisk the dry ingredients. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt. The mixture should look pale and feel light and airy as you whisk. Set this aside for a moment.

Combine the wet ingredients. In a separate, larger bowl, whisk together the caster sugar, brown sugar, and oil until they are well combined and look a little like wet sand. Crack in the eggs, one at a time, whisking well after each addition until the mixture is pale, smooth, and slightly thickened. Pour in the buttermilk and vanilla extract, and whisk until you have a silky, pale liquid.

Gently fold the batter. Pour the dry ingredients into the wet mixture. Using a large rubber spatula, fold gently. Stop when you see a few streaks of flour remaining; the batter will look lumpy and slightly thick. Do not overmix, or your muffins will be dense.

Prepare the fruit. In a small bowl, toss the raspberries with the 1 tablespoon of plain flour. This simple step, which I learned after a few disappointments, helps to stop the berries from sinking to the bottom of the muffin. Gently fold the floured raspberries and the white chocolate chips into the batter with just two or three folds. The batter should now look speckled with red and white, and smell faintly of vanilla and fruit.

Scoop and bake. Divide the batter evenly between the 12 paper cases. I use an ice cream scoop for perfectly even, round tops. The cases should be filled to the brim. Bake for 20-22 minutes, rotating the tin halfway through. You will know they are done when the tops are a deep golden brown, they spring back when you press them gently, and a skewer inserted into the centre comes out clean (or with a few moist crumbs). The smell at this point—warm, sweet, and fruity—is the very essence of a cosy weekend.

Cool and enjoy. Let the muffins rest in the tin for 5 minutes; this allows the structure to set. Then, transfer them to a wire rack to cool completely, if you can resist. The sound of the paper peeling away from the warm muffin is a small, satisfying reward.