In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir together and set aside.

In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.

Gradually mix in the dry ingredients, mixing just until combined. The batter will be very thick! Gently mix in the raspberries and white chocolate chips.

Cover the bowl with a towel and allow the batter to rest for 30 minutes. I recommend a 30 min rest because this batter is juicy from the fresh fruit. During this time, preheat the oven to 425ºF.

For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners to the top with batter, about 6-8 heaping tablespoons. Use a butter knife to smooth the tops of the muffins if lumpy. Press additional raspberries and white chocolate chips on top of the muffins and sprinkle with sanding sugar.

Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, bumping the temperature back up to 425ºF.