Raspberry Muffins

Ingredients

• Turbinado sugar (optional, for topping) - 2 tablespoons
• Fresh raspberries - 1 1/2 cups
• Vanilla extract - 1 teaspoon
• Egg - 1
• Milk - 1 cup
• Unsalted butter - 1/2 cup, melted
• Salt - 1/4 teaspoon
• Baking powder - 2 teaspoons
• Granulated sugar - 3/4 cup
• All - purpose flour - 2 cups

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy topping.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.