Raspberry White Chocolate Muffins

Ingredients:

For the Struesel Topping:

• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffins:

• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons pure vanilla extract
• 3/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 cup vegeatble oil
• 1/4 cup sour cream
• 1 cup whole milk
• 2 eggs
• 8 ounces fresh raspberries
• 3/4 cup white chocolate chips

Directions:

For the Streusel Topping:

1. In a small bowl, combine the flour, sugar and salt. Mix together well.
2. Add in the melted butter and mix until everything is well incorporated and crumbly. You may want to use your fingers to make this a little easier. Set aside.

For the Muffins:

1. Preheat oven to 400 F. Prepare your muffin tin by adding paper liners.
2. Add flour, baking powder and salt to a large bowl. Whisk together and set aside.
3. Toss the raspberries in 1 tablespoon of the dry mixture. Set aside.
4. In a medium bowl, add butter, sugar, oil, milk, vanilla, eggs, and sour cream. Whisk until well combined.
5. Mix in the raspberries. Fold in the white chocolate chips.
6. Transfer the batter into the lined muffin tin, filling wells 3/4 the way full. Add about 1-2 tablespoons of the streusel evenly atop each muffin. Top with additional white chocolate chips, if desired, for a bakery-style look. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let muffins cool completely.
8. Enjoy!

*Store in an airtight container at room temperature for up to 3 days.

Makes 18 muffins