Ingredients:
1/4 cup butter, softened
1/2 cup sugar
1 tablespoon sugar
1 large eggs
1 cup milk
1 teaspoon vanilla extract
1 tablespoon baking powder
2 cups flour
1 tablespoon flour
8 ounces white chocolate, chopped
1/2 cup fresh raspberries
Directions:
Preheat oven to 400*F.
Grease 12 standard-size muffin cups, or line with paper wrappers.
In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
Add the egg, milk, and vanilla; blend well.
In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
Gradually add to the butter mixture; stirring just until combined.
Gently fold in the raspberries–the batter will be slightly lumpy.
Fill the muffin cups 3/4 full of batter.
In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
Dust muffin tops with the sugar mixture.
Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
Serve warm or cool; store in an airtight container at room temperature.
Servings: 12
Time preparation: 22 min.
Time total: 42 min.