Raspberry White Chocolate Muffins

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

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

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

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

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!

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

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

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

Swipe up for the recipe!