Delicious Raspberry Muffins

Ingredients

All-purpose flour

2 cups

Granulated sugar

3/4 cup

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, melted

Milk

1 cup

Egg

1, beaten

Vanilla extract

1 teaspoon

Fresh raspberries

1 cup

Turbinado sugar

for topping (optional)

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 all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, whisk together the melted unsalted butter, milk, beaten egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
5. Gently fold in the fresh raspberries, taking care not to break them apart.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow for rising.
7. If desired, sprinkle the tops of the muffins with turbinado sugar for a delightful 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 them to a wire rack to cool completely.