Line a muffin tray with 12 muffin liners and set aside.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
Beat together the oil, white sugar and ricotta cheese until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract and beat until combined.
Stir in the flour mixture until combined and no dry streaks remain, then stir in the milk until completely incorporated.
Stir in the white chocolate chips, to personal taste.
Toss the raspberries in the 2 Tablespoons reserved flour to coat completely, then gently fold into the muffin batter.
Portion out the muffin batter into the prepared muffin liners.
Bake for 22-25 minutes until an inserted toothpick comes out clean and muffins are golden.
Notes
Bakery-Style Muffins: For bakery styled muffins, bake in a larger muffin tin for a few minutes longer and sprinkle coarse sugar on the batter before baking.
Mini Muffins: Use a mini muffin pan to make mini White Chocolate and Raspberry Muffins, bake for a minutes less than you would for the regular size. Use a toothpick to check doneness.
Berries: You can also add blackberries, blueberries, or strawberries.
Raspberry White Chocolate Cupcakes: Easily make this raspberry white chocolate muffins recipe into cupcake by making a Raspberry Buttercream and frosting the tops with piping bag.