White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins Makes 12 muffins Recipe: 2 cups, all-purpose flour, spooned, leveled 1/4 tsp salt 1 1/4 tsp baking powder 3/4 cup granulated sugar 2 eggs, room temperature 1/2 cup un-salted butter, melted, cooled 1/2 cup whole milk, room temperature 1 tsp vanilla extract 1 1/4 cup frozen raspberries 1 cup white chocolate chips Place butter in the microwave for 20 seconds to melt. Set aside. Place milk in the microwave for 20 seconds to get to room temperature quickly. Set aside. Pre heat the oven to 375. Add muffin liners to the muffin pan. Set aside. In a bowl, add in your flour, baking powder, and salt. Whisk. Add in the sugar, whisk. Set aside. In another bowl, add in the eggs and whisk. Add in the milk, whisk. Slowly mix in the butter. Add the vanilla and mix. Add the dry ingredients to the wet, and mix just until you stop seeing flour. Gently fold in the raspberries. Fold in the white chocolate chips. Fill tins evenly. Bake for 25-29 minutes or until a toothpick comes out clean from the center. Cool in the pan for 3 minutes before transferring them to a cooling rack to completely cool. Store at room temperature in an airtight container.