Preheat oven to 200°C. Line a jumbo muffin tin with paper liners.

Allow milk to come to room temperature, usually about 30 minutes on the kitchen bench. Add vinegar to milk and whisk to combine. Let sit for 5-10 minutes. This makes your homemade buttermilk.

Add the melted butter, oil, eggs, and vanilla extract to the homemade buttermilk and mix until well combined.

Add the flour, bicarb soda and sugar to the wet mixture and mix until just combined, be careful not to overmix. The batter should be lumpy. Let sit for about 10 minutes as the mixture will expand.

Gently fold in the white chocolate chips and raspberries until evenly distributed in the mixture.

Spoon the batter into the prepared muffin cups, filling them almost to the top and top with a sprinkle of coconut flakes.

Bake in the preheated oven for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 170°C and continue to bake for another 26 minutes or until the tops are lightly golden brown and centres are set. Insert a toothpick into the centre to test if done, if it comes out clean or with just a few crumbs (not wet batter) they are ready.

Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.

Once cooled, serve and enjoy your jumbo white chocolate and raspberry muffins!