In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisking thoroughly aerates the flour, which is essential for achieving a high, domed muffin top without the use of almond flour.
In a separate container, whisk the eggs, melted butter, Greek yogurt, and extracts until smooth. The extra Greek yogurt in this version provides the necessary moisture and a high-protein boost to the batter.
Gently fold the wet ingredients into the dry using a spatula. Mix only until the flour is just incorporated; over-mixing will activate the gluten and result in a tough, rubbery texture.
Lightly fold in the fresh or frozen raspberries. If using frozen berries, do not thaw them first, as this prevents the juice from bleeding and turning the entire muffin purple.
Fill a lined muffin tin three-quarters full and bake at 375°F for 20 to 24 minutes. The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Once cooled, melt the white chocolate chips with a teaspoon of coconut oil and drizzle over the tops. Let the chocolate set for 15 minutes before serving to ensure the drizzle stays intact.
