Sugar Crusted Raspberry Muffins

from Jessica Romney
2 c. flour
¾ c. sugar
2 tsp. baking powder
¼ tsp. salt
½ c. butter, melted
¾ c. whole milk
1 large egg
¼ tsp. vanilla
1 ½ c. fresh raspberries
Preheat oven to 400 degrees F. In a medium bowl, combine 1 ¾ c. of flour, ½ c. 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. Fill each muffin cup ¾ full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes.
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