Preheat the oven

• Preheat the oven to 190 °C.
• Line a muffin pan with paper cases.

Mix the dry ingredients

• Whisk the flour, baking powder and salt together in a bowl.

Whisk the wet ingredients

• Whisk the melted butter and sugar until smooth.
• Beat in the eggs, then the milk and vanilla extract.

Combine the batter

• Fold the dry ingredients into the wet ingredients until just combined.
• Gently fold in the raspberries and white chocolate chunks.

Fill the muffin pan

• Divide the batter between the muffin cases, filling them almost to the top.

Bake the muffins

• Bake until golden and a skewer comes out clean.
• Let the muffins cool in the pan for a few minutes, then transfer to a rack.