I dare say this is one of the best muffin recipes I’ve ever tried. They’re moist but fluffy, and bake up beautifully. And raspberry and white chocolate are such a wonderful flavor combination!
The batter is quite thick, so you do have to be careful stirring in the raspberries. A large cookie scoop or ice cream scoop works great for measuring the batter into the muffin pan. And if you don’t have half and half handy, evaporated milk is a good substitute. I can wait to try this recipe with different berries!