1⁄4 cup butter, softened
1⁄2 cup sugar
1 tablespoon sugar
1 large egg
1 cup milk
1 teaspoon vanilla extract
1 tablespoon baking powder
2 cups flour
1 tablespoon flour
8 ounces white chocolate, chopped
1⁄2 cup fresh raspberries
Preheat oven to 350 degrees.
Grease 12 standard-size muffin cups, or line with paper wrappers.
In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
Add the egg, milk, and vanilla; blend well.
In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
Gradually add to the butter mixture; stirring just until combined.
Gently fold in the raspberries–the batter will be slightly lumpy.
Fill the muffin cups 3/4 full of batter.
Bake 20 minutes or until a toothpick inserted in center comes out clean.
Allow to cool slightly in the pan, then remove to a wire rack.