Raspberry White Chocolate Muffins

Preheat oven to 400ºF. Grease and flour a muffin tin or line it with cupcake liners.

In a large bowl, whisk together flour, baking powder, baking soda and salt.

In another bowl, whisk together eggs, buttermilk, sugar, cooled melted butter, and vanilla extract.

Add dry ingredients to wet ingredients and stir until just combined, making sure not to overmix. Fold in raspberries and white chocolate chips and mix until evenly distributed.

Divide batter in your muffin pan and bake until a toothpick inserted in the muffins comes out clean, about 17–19 minutes. Remove muffins to a wire rack and let cool for at least 5 minutes. Serve warm or at room temperature.

Note: These freeze wonderfully. Just pop what you don’t think you’ll use in a freezer bag once the muffins have cooled to save for later.