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Pre-heat oven to 180ºC and line either a large 6-muffin tray or regular 12-muffin tray with individual pieces of baking paper.
Sift the flour into a large mixing bowl and stir in the sugar. Form a well in the centre.
Lightly whisk the egg, oil, vanilla and milk until combined. Pour the wet ingredients into the flour and sugar well and gently fold together with a metal spoon until just combined.
Add the raspberries and white chocolate chips and gently fold to combine, being careful not to over-mix.
Spoon the mixture evenly into the muffin pan and bake in the oven for 20-25 minutes for a 12-muffin pan, or 35-40 minutes for a large 6-muffin pan.
Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.