Ingredients
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2 cups all-purpose flour
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, melted
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2 large eggs
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¾ cup buttermilk
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1 tsp vanilla extract
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1 cup fresh or frozen raspberries
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¾ cup white chocolate chips
Instructions
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Preheat Oven & Prepare Pan:
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Preheat oven to 375°F (190°C).
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Line a muffin tin with paper liners or grease lightly.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Prepare Wet Ingredients:
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In another bowl, whisk melted butter, eggs, buttermilk, and vanilla until smooth.
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Combine Ingredients:
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Gradually mix the wet ingredients into the dry ingredients, stirring until just combined.
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Gently fold in raspberries and white chocolate chips, being careful not to overmix.
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Bake the Muffins:
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Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
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Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Serve:
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Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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