Best Homemade Fresh Raspberry Muffins

Preheat the oven to 375°F (190°C) and line muffin tin with paper liners.

In a large bowl, mix the flour, sugar, baking powder, and salt together.

In another bowl, whisk the eggs, then add the milk, melted butter, and vanilla extract, mixing until smooth.

Gradually add the wet ingredients to the dry, stirring gently until just combined. Try not to overmix as this can make the muffins tough.

Carefully fold in the fresh raspberries.

Use a spoon or scoop to divide the batter into the muffin cups, filling each about 2/3 of the way.

Sprinkle a little sugar on the top of each muffin.

Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the centre comes out clean.

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.