Preheat oven to 220ºC (428ºF) fan-forced. Line a regular size 12-hole muffin pan with muffin liners. Set aside.
Melt butter and set aside to cool slightly.
In a large mixing bowl, add flour, baking powder, baking soda, salt, and white chocolate chips. Whisk until well combined.
In a separate small mixing bowl, add melted butter, milk, eggs, sugar, yogurt, and vanilla. Whisk until well combined and eggs are beaten through.
Pour liquid mixture into dry and gently fold and mix until incorporated. Ensuring not to over-mix, just until it’s combined and no pockets of flour remain.
Add raspberries and fold until combined and distributed through the batter. Ensuring not to over-mix.
Scoop the batter into the muffin liners, filling them up to the top. Makes 12-14 muffins.
Bake for 5 minutes at 220ºC (428ºF).
After the 5 minutes, reduce oven temperature to 180ºC (356ºF) and bake for a further 15-20 minutes until a toothpick inserted into the middle comes out clean.
Remove from oven and allow muffins to cool in pan for 10 minutes.
Transfer to a wire rack to cool completely.
Served warm or cool down and enjoy!