Raspberry White Chocolate Muffins

Step 1: Whisk together the flour, baking powder, baking soda, and salt.

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Step 2: In another bowl, whisk the eggs with the oil, buttermilk, vanilla and sugar.

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Step 3: Fold the dry ingredients with the wet ingredients until smooth.

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Step 4: Gently stir in the raspberries and white chocolate chips.

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Step 5: Cover the top of the bowl with plastic wrap and let rest at room temperature for 1 hour. This activates the baking soda and baking powder, giving you tall muffins!

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Step 6: Scoop out the muffin batter into muffin liners, filling them to the top.

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Step 7: Bake at 420 for 5 minutes, then 350 for 20 minutes.

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Only baking 6 muffins at a time and filling them to the top is going to give you really tall muffins!

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Swipe up for the recipe!

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