Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with cooking spray. I recommend using liners since these muffins are quite tender.

In a large bowl, whisk together the flour, baking powder, and salt. The baking powder may seem like a lot, but it helps give the muffins that beautiful domed top. Make sure to whisk well to break up any lumps.

In a separate bowl, combine the melted butter and sugar. The butter should be melted but not hot – if it’s too hot, it could cook the eggs. Whisk until it looks like wet sand.

Add the eggs one at a time, whisking well after each. Then pour in the milk and vanilla, continuing to whisk until everything is smooth and creamy.

Pour the wet ingredients into the dry flour mixture. Using a rubber spatula, gently fold everything together just until there are no dry bits of flour left. A few small lumps are okay – they’ll help keep the muffins tender. Avoid overmixing.

Very gently fold in the white chocolate chips, then carefully add the raspberries in two batches to prevent them from breaking up. You want nice pockets of raspberry throughout.

Divide the batter evenly between your muffin cups, filling them about ¾ full. Using an ice cream scoop makes this easy and keeps things neat.

Bake for 20-25 minutes, or until the tops are golden brown and spring back when lightly touched. You’ll also know they’re done when the edges start pulling away from the pan.