Cut the butter into cubes and leave at room temperature to soften.
Break up the white chocolate.
Fit the K beater to the machine.
Pre heat the oven to 180ºC.
Line the muffin tin with paper muffin cases.
Add Ingredients 1 (sugar, butter) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed Max for 1 minute.
Scrape down the bowl.
Sift the first 2 items of Ingredients 2 (flour, baking powder) into the Mixer bowl.
Add the last 2 items of Ingredients 2 (eggs, milk) into the Mixer bowl.
Mix on speed Max for 30 seconds.
Add Ingredients 3 (raspberries, white chocolate) into the Mixer bowl.
Spoon the mixture from the Mixer bowl evenly between the muffin cases.
Top with Ingredients 4 (raspberries).
Bake for 22 minutes at 180ºC or until a skewer tests clean.
Leave to cool on a wire rack.
Serve.