Raspberry White Chocolate Muffins

Step 1

Preheat the oven to 400° F. Spray a 12 cup muffin baking pan generously with a non-stick spray or line with cupcake liners.

Step 2

In a large bowl, sift flour, baking powder, and baking soda. Stir in sugar and salt; make a well in the center.

Step 3

Add melted butter, eggs, vanilla extract, and milk into that well.

Step 4

Stir until just combined.

Step 5

Fold in raspberry and white chocolate chips. Batter will be thick.

Step 6

Spoon the batter with a large cookie scoop into the muffin pan (about 3/4 of the way full).

Step 7

Bake for 20 minutes or until golden brown.

Step 8

While muffins are baking, make the glaze by whisking together the powdered sugar and milk, set aside.

Step 9

Allow muffins to cool for 5 minutes, then transfer to a wire rack to cool completely then drizzle with glaze.