Sugar-Crusted Raspberry Muffins
For about a week, my fridge had six boxes of fresh raspberries. I got kinda inspired and was in the mood for baking. Voila! Raspberry Muffins! The sugar on top gives it a nice crunch and the raspberries keep them moist and delicious.

-2 cups all-purpose flour
-¾ cup sugar **I subbed out ¼ cup of this for brown sugar to top off my muffins
-2 teaspoons baking powder
-¼ teaspoon salt
-½ cup (1 stick) unsalted butter, melted
-¾ cup whole milk
-1 large egg
-¼ teaspoon vanilla extract
-1 ½ cups fresh raspberries


1. Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

2. In a medium bowl, combine 1 ¾ cups of the flour, ½ cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

3. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.