Ingredients
1 c milk
1/2 c butter, melted
1 egg, slightly beaten
2 c flour
1/3 c sugar
1 T baking powder
1 t salt
1 c fresh or frozen raspberries(do not thaw)
1/2 c white chocolate chips or 3 oz coarsely chopped white chocolate
1/4 c butter, melted
1/4 c sugar
Directions
Heave oven to 400. In a large bowl combine milk, butter and egg. Stir in all remaining muffin ingredients except raspberries and chips until flour is just moistened. Gently stir in raspberries and chips. Spoon into greased muffin tins, or use paper liners. Bake for 24-28 minutes or until golden brown. Cool and remove from pans. Dip top of muffin in melted butter and then in sugar.
Beth sprinkled with cinnamon and sugar before baking and skipped the butter.
Source : allrecipes