Heat your oven to 425 degrees. Fill a muffin tin with 10 muffin liners. Then use an electric mixer to combine the butter and cream cheese. Once well mixed, add the granulated sugar and mix on a medium high speed until the mixture is fluffy. This will take about 2 minutes.

Add the egg, egg white, and vanilla and beat until it is just combined with the butter, cream cheese, and sugar mixture.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Remove the bowl of the electric mixer, you want to fold everything together by hand. Fold the flour mixture and buttermilk into the ingredients in the bowl from the mixer. Stir in a third of the flour mixture, then half the buttermilk, another third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture. Fold together until it is just mixed - don't over mix. Let the batter sit for 15 minutes (this gives the baking powder time to do its thing).

Pour your raspberries and white chocolate chips into a bowl. Dust with a tablespoon of flour and gently stir to coat everything in flour.

After the batter has rested, very gently fold in the raspberries and white chocolate chips.

Pour the batter into 9 or 10 muffin liners, filling them all the way to the top. Then top with the melted butter and then raw sugar.

Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and the muffin tops to brown. At this point, reduce the heat to 350 degrees (don't open the oven though). Let bake for another 5-7 minutes.

Remove the muffins from the oven, let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops for sinking as they cool.