Whole Wheat Raspberry White Chocolate Muffins

These were delicious, soft, and moist!   Everything you would want in a muffin! 

 Recipe from Multiply Delicious


1 1/2 cups whole wheat pastry flour or whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon sea salt
4 tablespoons (1 stick) unsalted butter, softened
1 tablespoon raw coconut butter (optional)
1/2 cup sugar
1 large eggs, room temperature
1/2  teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup whole buttermilk
1 package of fresh raspberries
1/2 cup slice almonds, diced (optional, you could also use pecans or walnuts)
1/2 - 1 cup white chocolate chips

Instructions:
Preheat oven to 375 and adjust rack to the middle position.  Line a muffin pan with liners or spray with cooking spray.  Set aside.
Whisk flour, baking powder, cinnamon, baking soda, and salt in a medium bowl then set aside.
Cream butter, coconut butter, and sugar for 2 minutes on medium-high speed in the bowl of a standing mixer.  Add eggs, one at a time, beating well after each addition.  Add the extracts.  On medium-low speed, beat in half of dry ingredients in two batches, alternating with the buttermilk until just combined.  Remove bowl from mixer and gently fold in berries (and almonds if using).  Using a 2-inch cookie scoop, spoon muffin batter into prepared pan filling 3/4 full.  Bake 25 to 30 minutes or until golden.  Cool for 5 minutes before serving.
Makes 12 muffins.