Raspberry White Chocolate Muffins

These raspberry white chocolate muffins are fluffy and tender, filled with juicy raspberries and sweet white chocolate chips.

First, whisk together all-purpose flour, baking powder and salt and set aside.

In a large mixing bowl add the melted butter, granulated sugar, eggs, buttermilk and vanilla.

Fold through the dry ingredients until just combined.

Add in the raspberries and white chocolate chips.

Fold them into the batter, then divide it between 12 muffin cups.

Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack.

Leftover muffins can be stored at room temperature in an airtight container for up to 3 days.

See the link for the full recipe!