These muffins are a delightful combination of sweet white chocolate and tart raspberries, perfect for any occasion.
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin.
Greasing the tin ensures the muffins come out easily after baking.
In a large mixing bowl, whisk together the milk, melted butter, and egg until well combined.
Ensure the butter is not too hot to prevent cooking the egg.
Add the flour, sugar, baking powder, and salt to the wet ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the raspberries and white chocolate chips gently to distribute them evenly.
Be gentle to avoid crushing the raspberries.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 24-28 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Rotate the tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a cooling rack.
Cooling on a rack prevents the muffins from becoming soggy.
Dip the top of each muffin in melted butter, then in sugar for a sweet topping.
This step adds a delightful crunch and sweetness to the muffins.
Serve the muffins warm or at room temperature and enjoy!
These muffins pair wonderfully with a cup of coffee or tea.
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