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Sugar Crusted Raspberry Lemon Muffins
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| 2 cups | flour |
| 3/4 cup | sugar |
| 2 tsp | baking powder |
| 1/4 tsp | salt |
| 1/2 cup | unsalted butter, melted |
| 3/4 cup | whole milk |
| 1 large | egg |
| Zest and juice of 1/2 | lemon |
| 1/4 tsp | vanilla extract |
| 1 1/2 cups | fresh raspberries |
Preheat oven to 400. Line a 12 cup muffin tin with paper liners or coat it with cooking spray.
In a medium bowl, combine 1 3/4 cups flour, 1/2 cup sugar, zest of lemon, baking powder and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg and vanilla and juice of the lemon. 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 berries into the batter.
Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17-20 mins or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 mins.
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