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Ingredients

2 cups all-purpose flour ⅓ cup white sugar 1 tablespoon baking powder 1 pinch salt ¾ cup milk 2 tablespoons milk 1 large egg ¼ cup butter, melted 1 teaspoon raspberry extract ½ teaspoon vanilla extract 1 cup fresh raspberries ½ cup white chocolate chips 5 tablespoons white sugar 2 tablespoons all-purpose flour ½ teaspoon ground cinnamon ½ teaspoon raspberry extract 2 tablespoons butter

Nutrition Info

236.6 calories carbohydrate: 34.4 g cholesterol: 33.8 mg fat: 9.4 g fiber: 1.3 g protein: 4.1 g saturatedFat: 5.6 g servingSize: - sodium: 184.3 mg sugar: 16.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl, stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips, spoon batter into prepared muffin cups.
Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble, sprinkle over muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

1 dozen muffins

White chocolate chips and fresh raspberries make for an irresistible muffin.