Raspberry White Chocolate Muffins

1: Preheat the oven to 425°F (220°C). Prepare the baking tin by lining or greasing it.

2: In a mixing bowl, whisk together the melted butter and sugar until well combined.

3: Add the eggs and whisk for 2-3 minutes or until pale in color.

4: Add the milk mixture, vanilla extract, sour cream, and oil. Mix until well combined.

5: In a separate bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the dry mixture to coat the raspberries.

6: Pour the wet mixture into the dry ingredients and mix until just combined. Toss the raspberries in the reserved 2 tablespoons of dry mixture. Add the raspberries to the batter. Add chocolate. Do not overmix the batter. Let the batter sit at room temperature for 30 minutes.

7: Make the crumb topping: In a bowl, mix melted butter, granulated sugar, and brown sugar. Mix until a paste forms, then add all-purpose flour and cornstarch. Mix until crumbly and coarse.

8: Divide the batter evenly among the muffin cups.

9: Bake for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 15 minutes or until a toothpick inserted in the center comes out clean.

10: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.