1. Preheat oven to 190°C (375°F)

2. In a large bowl combine flour baking powder salt and sugar

3. Add softened butter and mix until mixture resembles coarse crumbs

4. In another bowl whisk milk eggs and vanilla extract

5. Pour wet ingredients into dry ingredients and stir until just combined

6. Gently fold in fresh raspberries

7. Divide batter evenly among 16 muffin cups

8. Bake 20 to 25 minutes or until golden and a toothpick inserted comes out clean

9. Cool muffins in pan for 5 minutes then transfer to wire rack to cool completely

10. Melt white chocolate chips in 30-second intervals in microwave stirring between until smooth

11. Drizzle melted white chocolate over cooled muffins

12. Serve