Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3 cups all purpose flour, 3 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt
In another bowl, whisk together the eggs, buttermilk, oil, vanilla extract and sugar until smooth.
½ cup neutral oil, 1 cup buttermilk, 2 large eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar
Pour the dry ingredients into the wet and mix until smooth with a rubber spatula. Make sure not to overmix!
Fold in the raspberries and white chocolate chips gently.
1 ½ cups raspberries, ½ cup white chocolate chips
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour. This is going to help activate the leaveners, giving you taller muffin tops.
Preheat the oven to 425°F/220°C. Line 2 muffin pans with 11 liners, only lining every other cavity in the pan.
Fill the liners to the top with the batter with a large cookie scoop or spoon. Make sure the liners are really full to the top!
Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 18-20 minutes.
Allow them to cool completely.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking. Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Oil: use a neutral oil like sunflower oil, vegetable oil or canola oil. Jumbo Muffins: use the same recipe to make jumbo muffins. Bake for 5 minutes at 425℉, then at 350℉ for 25-27 minutes. Buttermilk: if you don't have buttermilk you can use full fat yogurt or sour cream instead. Frozen Raspberries: this recipe has been tested with both frozen and fresh raspberries. Storage: keep in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Freezing: freeze baked and cooled muffins in a freezer bag for up to 3 months. Let them thaw in the fridge or at room temperature.