White Chocolate Raspberry Muffins

INGREDIENTS

• 2 c flour (250 grams) (fluffed, spooned and leveled)
• ½ tsp salt
• 2 tsp baking powder
• ¾ c granulated sugar (plus extra 1-2 tsp for berries (optional))
• 2 eggs (at room temperature)
• ½ c unsalted butter (melted and cooled)
• ½ c whole milk (room temperature)
• 1½ tsp vanilla extract
• 6 oz raspberries (approx. 1 1/4 cups)
• ⅔ c white chocolate chips
• coarse sugar for topping muffins (optional)

INSTRUCTIONS

1. 1 Preheat oven to 375°F.
2. 2 In a small bowl, whisk together the flour, sugar, baking powder and salt. In a separate, medium bowl, whisk the egg, butter, vanilla and milk. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
3. 3 Gently fold the raspberries and white chocolate chips into the batter to combine. Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
4. 4 Bake for 19-22 minutes or until a toothpick comes up clean. Cool before serving.

NUTRITION

Calories: 272kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Fiber: 2g | Sugar: 20g