Ingredients
Method
- Preheat the oven to 375°F (190°C). prep
- In a small bowl, whisk together the flour, salt, baking powder, and sugar.
- In a medium bowl, whisk the eggs, melted butter, vanilla, and milk.
- Add the dry ingredients to the wet mixture, stirring gently until just combined. Don't overmix.
- Carefully fold in the raspberries and white chocolate chips, being gentle to avoid crushing the berries.
- Scoop the batter into a muffin tin lined with muffin liners, filling each cup almost to the top.
- Sprinkle coarse sugar on top of the muffins, if desired.
- Bake for 19–22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Notes
A delightful muffin that combines the tangy sweetness of raspberries with the creamy richness of white chocolate. Perfect for a cozy morning treat or a light dessert.
