• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
• Chop the white chocolate on a chopping board, using a sharp knife. Don't chop them too large, so you have a lot of bits and pieces all over the muffin. Set aside.
• In a large mixing bowl, whisk milk, apple cider vinegar, oil, and vanilla extract. Set aside.
• In another large mixing bowl, combine flour, sugar, salt, and baking powder.
• Fold the dry ingredients into the wet ingredients and whisk to combine until a smooth, slightly thick muffin batter. Don't over-mix the batter, or the muffin will be dense and gummy.
• Fold in the chopped white chocolate chunks and fresh or frozen raspberries. Stir until just combined.
• Divide the batter evenly into the 12 muffin paper cups.
• Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a skewer inserted in the center of the muffins comes out clean.
• Cool down on a rack completely before adding any glazing.

Glazing

• To glaze, stir icing sugar and almond milk. If too thin, add more icing sugar one tablespoon at a time, and if too thick, add more lemon juice.
• Drizzle on top of the cooled muffins, and decorate with freeze-dried raspberries if you like.

Storage

• Store in an airtight container in the fridge for up to 4 days.
• Freeze up to 1 month, thaw at room temperature