Preheat oven to 375°F. Line a standard muffin pan with 12 paper liners. Set aside.

Add the all-purpose flour to a medium bowl. Remove 1 tablespoon of the flour from the bowl and set it aside. To the remaining bowl of flour, add the baking powder and salt. Whisk to combine.

Add the melted and cooled unsalted butter and granulated sugar in a separate mixing bowl. Using a handheld mixer, on medium speed, beat until the butter and sugar are fully combined. Add the eggs, one at a time, followed by the vanilla extract, and beat again until each addition is fully incorporated and the mixture is smooth.

Add half the flour mixture to the bowl of wet ingredients and beat on medium speed just until the flour is incorporated, followed by the whole milk and the remaining half of the flour mixture. Be sure just to beat the batter until each addition is combined. You may need to scrape the sides and bottom of the bowl with a rubber spatula to ensure that the batter is evenly mixed before adding the white chocolate chips and raspberries.

Fold the white chocolate chips into the batter.

Add the fresh raspberries and the reserved 1 tablespoon of flour in a separate bowl. Gently toss to coat the raspberries with the flour. This helps keep the berries from sinking to the bottom of the batter and helps absorb a little of the excess moisture the fresh berries will release when baked.

Fill each muffin cup ¾ full with batter using a large cookie scoop. Try to make sure that some of the raspberries and white chocolate chips are at the top so that you can see them once baked.

Bake for 20-22 minutes or until lightly golden and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack on the counter to cool completely.