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Preheat the oven to 400 degrees.
Line muffin tin with tulip cupcake liners.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
In a large bowl, use a hand mixer to beat the sugar and butter together.
Once combined, mix in other wet ingredients (milk, eggs, almond extract).
Add the dry ingredients into the wet ingredients and mix together with the hand mixer.
Coat the raspberries with flour in a small bowl before adding them to the batter.
Stir in the white chocolate and raspberries with a spatula.
Once scattered throughout the batter, fill muffin tins and top with extra almond slivers and coarse sugar.
Bake for approximately 20 minutes or until a toothpick is clean.