Preheat oven to 350 F. In a large bowl, add the eggs, melted butter, honey, milk, greek yogurt, lemon juice, and vanilla. Mix with a whisk until well combined.

Add 2 cups of the flour, baking powder, baking soda, and sea salt and fold gently until about 80% combined. There should still be a little flour visible.

Add the raspberry pieces to the remaining ½ cup flour and toss to coat. Fold the flour coated raspberries and the white chocolate chips into the batter until no flour clumps remain.

Line every other cavity of a muffin tin with a liner (this allows the muffins to rise a little better compared to filling every cavity). Fill the liners up almost all the way with the muffin batter. Sprinkle a few extra white chocolate chips on top if desired and bake in the oven for 25 - 30 minutes until golden brown around the edges.

Once the muffins are cool enough to handle with your hands, transfer them to a cooling rack to cool completely. Leaving muffins to cool all the way in the tin can cause wet soggy muffin bottoms as the condensation can soak into the muffin.

Repeat with remaining muffin batter. Enjoy warm or cooled!