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Preheat oven to 375°F.
In a small bowl, whisk together the flour, sugar, baking powder and salt. In a separate, medium bowl, whisk the egg, butter, vanilla and milk. Add the flour mixture into the wet ingredients and stir just until combined. Don't over stir here.
Gently fold the raspberries and white chocolate chips into the batter to combine. Scoop into muffin tin lined with muffin cups. Sprinkle coarse sugar over top if desired.
Bake for 19-22 minutes or until a toothpick comes up clean. Cool before serving. Store sealed at room temperature for about 4-5 days or in the refrigerator for one week.