Ghiradelli White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins
From Ghirardelli

¼ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup whole milk
8 ounces white baking chips
6 ounces (½ pint) fresh raspberries
2-3 tablespoons demarara sugar

Preheat the oven to 375°F.  Prepare 2 muffin pans with 18 liners.

In a medium-sized bowl, cream butter and sugar until smooth.  Add the egg and vanilla extract, and stir until combined.

In a large bowl, whisk together the flour, baking powder, and salt.  Gradually add the flour to the creamed mixture alternately with the milk, beginning and ending with flour.  The mixture will be slightly lumpy.  Do not overmix, or it will result in a tough muffin.

Stir in the white baking chips.  Carefully fold in the raspberries without breaking the berries.  Fill the prepared muffin cups about ¾ full.  Sprinkle the tops of the muffins with the demarara sugar.

Bake the muffins for 16 to 20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.  Cool the muffins in the pans on a wire rack for 5 minutes, then remove the muffins to the rack to cool completely.

Makes 18 muffins