Sugar-Crusted Raspberry Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup whole milk
• 1 large egg
• 1/4 teaspoon vanilla extract
• 1 1/2 cups fresh raspberries

1. Preheat oven to 400 u0b0 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 3/4 cups of the flour, 1/2 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.
3. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar.
4. 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.

flour, sugar, baking powder, salt, unsalted butter, whole milk, egg, vanilla, fresh raspberries

Taken from www.food.com/recipe/sugar-crusted-raspberry-muffins-313977 (may not work)