Chunky White Chocolate-Raspberry Muffins

1. 1

   Preheat oven to 400*F.

2. 2

   Grease 12 standard-size muffin cups, or line with paper wrappers.

3. 3

   In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.

4. 4

   Add the egg, milk, and vanilla; blend well.

5. 5

   In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.

6. 6

   Gradually add to the butter mixture; stirring just until combined.

7. 7

   Gently fold in the raspberries--the batter will be slightly lumpy.

8. 8

   Fill the muffin cups 3/4 full of batter.

9. 9

   In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.

10. 10

    Dust muffin tops with the sugar mixture.

11. 11

    Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.

12. 12

    Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.

13. 13

    Serve warm or cool; store in an airtight container at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.