Beat the eggs, sugar and vanilla sugar until frothy. Then stir in the softened butter. Fold in the milk, flour and baking powder and a pinch of salt. You may have to add a little more milk, I always do it by feeling, the dough should be thick and creamy, but not too runny so that the raspberries and chocolate don`t sink to the bottom.
Chop the white chocolate into small pieces, defrost a little together with the raspberries, frozen, carefully fold into the batter and fill in portions into muffin molds.
Bake at 180 ° C in a preheated oven for 20-25 minutes.
After baking and cooling, you can stir the muffins with icing, some powdered sugar with lemon or orange juice, or decorate with white couverture.