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)
Vanilla Extract (1 tsp)
Granulated Sugar (3/4 cup)
All-Purpose Flour (1 1/3 cups)
Baking Powder (3/4 tsp)
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 Raspberries (3/4 cup)
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.