Pour half of the sugar, the milk and the cream into a small saucepan and simmer until the sugar has dissolved. Add half the raspberries and warm up until they fall apart - this should take just a few minutes.
Preheat the oven for 180c/ Gas4/ 350F
Sieve the flour, baking powder and salt. Combine with the butter and remaining 80g of sugar, then beat until pale and fluffy. Add the eggs, one by one, and mix in all the remaining the dry ingredients using a spatula. Finally, add the raspberry milk, mixing until smooth, and half of the white chocolate.
Line a muffin tin with baking cases and fill each one two thirds the way up. Bake for 15 minutes.
Remove from the oven, drop the remaining fresh raspberries and white chocolate on the top, then cook for a further 20-25 minutes until golden.