Ingredients:
* 2 1/3 cups all-purpose flour
* 1/2 cup granulated sugar
* 2 tsp baking powder
* 1/2 teaspoon salt
* 2/3 cup milk
* 8 tbsp melted butter (one stick)
* 1/3 cup melted white chocolate
* 2 eggs
* 1 teaspoon vanilla extract
* 1 cup fresh raspberries
* 3/4 cup white chocolate chips
Instructions:
* Preheat your oven to 425F (200°C). Line a muffin tin with paper liners or grease with non-stick spray.
* In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
* In a separate bowl, mix the milk, melted butter (I added white white chocolate to mine while melting) eggs, and vanilla extract until thoroughly combined.
* Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine
* Gently fold in the raspberries and white chocolate chips into the batter.
* Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
* Place the muffin tin in the preheated oven and bake for 12-15 minutes then reduce oven temperature to 350F (190C) for 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
* Once done, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious muffins warm or at room temperature!
