White Chocolate Raspberry Muffins

Preheat oven to 425°F. Line muffin tin with muffin liners.

In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with the paddle attachment, beat butter and sugar together until creamy. Add buttermilk, egg replacer mixed with water, and vanilla. Continue beating until combined.

Gently fold in the dry ingredients, being careful not to over-mix. Stir in white chocolate chips. Gently stir in raspberries.

Scoop batter into muffin liners (about 1/3 cup of batter per liner). Bake for 5 minutes, then reduce oven to 375°F and bake for another 15–18 minutes.

Allow muffins to cool in muffin tin for about 5 minutes, then remove and allow to cool completely on wire rack.