Preheat the oven to 375F (190C).
In a large bowl, mix the flour and the baking powder.
In a medium bowl, or the bowl of a stand mixer, mix the sugar and the eggs until light and fluffy.
Add the buttermilk, the oil and the vanilla to the eggs mixture.
Pour the liquid to the dry ingredients and mix lightly until combined.
Fold in the white chocolate.
Gently fold in the raspberries.
Pour the batter onto muffin molds.
Using your wet hand, sprinkle sugar on top of each muffin.
Bake for 20 to 25 minutes until a toothpick comes out clean.
