Start by preheating your oven to 375°F. Line a standard muffin pan with 12 paper liners.
In a medium bowl, add the all-purpose flour. Remove 1 tablespoon of the flour and set it aside. To the rest of the flour, add baking powder and salt. Whisk until well combined.
In another bowl, mix together the melted unsalted butter and granulated sugar, beating until fluffy with a handheld mixer.
Add the eggs one at a time, followed by vanilla extract, mixing until smooth.
Mix half the flour mixture into the wet ingredients, then add whole milk and finish with the remaining flour mixture, mixing just until combined.
Gently fold in the white chocolate chips and fresh raspberries.
Fill each muffin cup about ¾ full with batter.
Bake for 20 to 22 minutes until golden and a toothpick comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
