Preheat oven to 180°C Fan/200°C/400°F. Line a muffin tin with muffin liners.
In a large mixing bowl, add flour, nutmeg, sugar, baking powder, and salt. Whisk to combine. Set aside
To a jug, add buttermilk, melted butter, oil, eggs and vanilla extract. Whisk to combine.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
Add the raspberries and white chocolate chunks or chips to the batter and gently fold them in. Be careful not to overmix- if you do, the muffins will be dense.
Fill muffin liners nearly to the top with batter.
Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
