White Chocolate Raspberry Muffins

White Chocolate Raspberry Muffins 1 cup milk 1⁄2 cup butter, melted 1 egg, slightly beaten 2 cups all-purpose flour 1⁄3 cup sugar 1 tablespoon baking powder 1 teaspoon salt 1 cup fresh raspberries (do not thaw) or 1 cup frozen raspberries (do not thaw) 1⁄2 cup vanilla chip Muffin topping 1⁄4 cup butter, melted 1⁄4 cup sugar Grease 12 muffin tin cups. Heat oven to 400°. In a large bowl mix the milk, butter and egg. Stir in all remaining muffin ingredients except raspberries & vanilla chips. Stir only until flour is moistened,then gently stir in the berries & vanilla chips. Spoon the batter into the greased muffin tins. Bake for 24-28 minutes or until golden brown. Let muffins cool a little, then remove from pan. Dip top of each muffin top in melted butter, then in sugar.