Preheat the oven to 400 F (200 C) and line a muffin tin with paper liners.

In a bowl, mix the milk, melted butter, vanilla, and egg. Set aside.

In another bowl, combine the flour, baking powder, salt, and sugar.
Add the chopped white chocolate and raspberries and mix gently to coat the raspberries without crushing them.

Add the liquid ingredients to the previous mixture and mix just enough to moisten.

Divide the mixture among the muffin cups and sprinkle with chopped pistachios.
Bake for 25 minutes or until the top of the muffins is golden brown.
Remove the muffins from the tin and let them cool on a wire rack.