Preheat your oven to 375°F and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins soft and fluffy.

Fold in the raspberries and white chocolate chips carefully to avoid crushing the berries.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Bake the White Chocolate Raspberry Muffins for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.

Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.