Raspberry White Chocolate Muffins

I HAVE BEEN ABANDONED. Okay, maybe that's a little dramatic. In reality I'm home alone this weekend because my mom is in Las Vegas for five days to celebrate my aunt and uncle's 10th wedding anniversary. I was left home alone with a stocked kitchen. Unfortunately, the raspberries in the fridge were starting to get soft. I was bored. So this happened.

I have no other excuse except boredom. But I mean, come on. My mom left me alone. She should have expected this, right?

All the messy glory.

What you'll need for the muffins:

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 cup fresh raspberries
• 1 cup white chocolate chips

What you'll need for the crumble topping:

• 1/2 cup flour
• 1/2 cup sugar
• 3 tablespoons melted butter

To make:

-Preheat the oven to 350 degrees and line one 12 cup muffin pan with paper liners.

-Prepare the crumble by whisking together the flour and sugar, then drizzling the melted butter and mixing until coarse crumbs are formed. Set aside.

-In a large bowl, combine flour, sugar, baking powder, and salt. In a separate bowl whisk together vegetable oil, egg and milk until well combined.

-Pour wet mixture over dry ingredients and stir with a large wooden spoon. Fold in raspberries and chocolate chips evenly, then pour into the liners.

-Bake for about 18-20 minutes then let cool on a wire rack.

Cooper gave these muffins his stamp of approval!

Enjoy!