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Preheat the oven to 425°F. Add muffin liners to each well of a 12-cup muffin tin.
Add the flour, baking soda, baking powder, and salt to a large bowl. Stir well to combine the dry ingredients.
In a separate large mixing bowl, add the white sugar and melted butter. Whisk well to combine. Add the eggs, vanilla, and buttermilk and whisk again until the wet ingredients are smooth.
Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. A few small lumps may remain.
Add fresh raspberries and white chocolate chips to the muffin batter and gently fold them in.
Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin pan. Fill each muffin cup to just below the top of the liner.
Sprinkle a generous pinch of cane sugar on top of each muffin. You can also sprinkle the top of the muffins with a few more white chocolate chips if desired.
Bake the muffins in the preheated oven for 6 minutes. After 6 minutes, turn the oven temperature down to 350°F, and continue baking for 10-12 more minutes. The muffins are done when the edges are light golden brown and a toothpick inserted into the middle comes out clean.