Raspberry White Chocolate Muffins

Preheat your oven to 375 degrees F (190 degrees C).

In a mixing bowl, add in Salted Butter (1/2 cup), Natural Unflavored Yogurt (1/4 cup), Eggland's Best Classic Eggs (3), Vanilla Extract (1 tsp), Granulated Sugar (3/4 cup), All-Purpose Flour (1 1/3 cups), Baking Powder (1/2 tsp), and Baking Soda (1/4 tsp).

Mix with a whisk or a hand mixer on low speed for 2-3 minutes until everything is nicely combined.

Fold in your Fresh Raspberry (3/4 cup) and White Chocolate (2/3 cup).

Then, transfer batter in large scoops to your muffin pan lined with paper liner.

Bake it at 375 degrees F (190 degrees C) for 22-28 minutes or until a toothpick inserted in the center comes out clean.

Let it cool until warm before serving. You may drizzle these muffins with some melted white chocolate if you like to decorate.