Preheat the oven to 425°F. Grease the top of the muffin pan and line with paper liners.
In a bowl, combine the flour, baking powder, baking soda, salt and sugar. Whisk together and gently fold in the chocolate chips and raspberries. Set aside.
In a larger bowl, whisk together the buttermilk, eggs, vanilla extract and melted butter. Pour in the dry ingredients and use a rubber spatula to fold everything together until JUST COMBINED. (Do not overmix, it should take 20 strokes or less and lumps are okay.)
Divide the batter between the 12 muffin cups filling them to the brim . Bake for 5 minutes.
Reduce the heat to 375°F and bake for another 12-15 minutes (see note #9), or until a toothpick comes out clean when inserted into the center. Let cool in the pan for 10 minutes, then remove and enjoy warm.
These muffins are intentionally less sweet. This is to help the white chocolate and raspberries really shine. For a more traditionally sweet muffin, use one cup of sugar instead of ½.
Make sure your liquid ingredients and eggs are at room temperature. This helps the thick batter come together faster and cuts down the risk of overmixing.
Grease the top of the muffin pan to make sure that the muffins release easily from the pan.
The white chocolate chips that are exposed on top will get beautifully toasted in the oven. This creates a more caramelized flavor that is absolutely delicious in this raspberry muffin recipe. If you want more of this, reserve some of the chocolate chips to sprinkle on top with the sugar.
This recipe makes 12 traditional raspberry white chocolate muffins or 6 jumbo ones. The baking time for jumbo may need an extra 5-10 minutes.
White chocolate chips don't melt the same as standard chocolate chips. This is because they have more cocoa butter in them. As a result, the white chocolate chips won't melt into the batter during cooking, but rather hold their shape and texture.
Don't have buttermilk? Combine 1 tablespoon of lemon juice or vinegar with one cup of any milk. (Including non-dairy milk.)
To help measure out the muffins perfectly, use a standard ice cream scoop size: #24. These will bring the batter to the top of the muffin liner when filled up all the way.
DO NOT overbake these muffins. Cook them only as long as it takes for the batter to finish baking, not a minute longer. This keeps them from getting dry.
When you reduce the temperature of the oven, don't open the oven. The process of the temperature reduction is factored into the chemistry of the recipe and opening the door will make them less moist.