Chunky White Chocolate-Raspberry Muffins

My mother's personal favorite--chunks of smooth white chocolate and tart raspberries floating in a tender vanilla batter with a sugared topping. What's not to love?!

• Ready In: 42 mins
• Serves: 12

Ingredients

• 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 raspberry

Directions

1. Preheat oven to 400*F.
2. Grease 12 standard-size muffin cups, or line with paper wrappers.
3. In a medium bowl, using an electric mixer on medium speed, cream together the butter and sugar until smooth.
4. Add the egg, milk, and vanilla; blend well.
5. In a large bowl, combine the baking powder, 2 cups of the flour, and the white chocolate; whisk to combine.
6. Gradually add to the butter mixture; stirring just until combined.
7. Gently fold in the raspberries--the batter will be slightly lumpy.
8. Fill the muffin cups 3/4 full of batter.
9. In a small bowl, combine the 1 Tbsp. of flour and sugar; mix thoroughly.
10. Dust muffin tops with the sugar mixture.
11. Bake for 20-25 minutes, or until the center of a muffin springs back when lightly pressed.
12. Cool for 5 minutes in the tins; carefully transfer muffins to wire racks and cool further.
13. Serve warm or cool; store in an airtight container at room temperature.