White Chocolate Raspberry Muffin

Topping:

• 1/4 cup all purpose flour
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 2 tablespoons finely chopped walnuts

Muffins:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup of melted butter (or one stick of butter)
• 1 cup buttermilk
• 3/4 white chocolate chips
• 3/4 cup or as many as you desire of fresh raspberries because for me...the more the better because the bites that had raspberries in it were the best bites! )

Directions

Preheat the oven to 400 degrees F.
Line a 12-cup muffin tin with liners.

To make the topping:
mix together the topping ingredients until crumbly in a small bowl. Set aside.

Muffin part:
In another bowl, whisk together flour, sugar, baking powder, baking soda and salt
In a large bowl, beat the eggs with the melted butter then add the buttermilk and whisk to combine.

Add the dry ingredients to the wet and stir just to combine. Do not over mix.

Gently fold in the white chocolate and raspberries. Be very gentle so the berries do not break apart. Then pour into the muffin tin.

Crumble the topping over the muffins and bake until golden brown and bake for about 20-23 minutes.

Let cool in the tins for 10 minutes.

*Note *

~ these taste amazing warmed up in the microwave after too

~Also don't over cook because they will cook in when its cooling in the pan. You don't want it to be overcooked or it will taste dried out.

~Use a toothpick to check if they are done if they come out clean than its time to take out of the oven