1. Preheat your oven to 375 degrees F. This is the perfect temperature for baking muffins, ensuring they rise nicely and develop a lovely golden color.
2. Line a muffin pan with paper liners. This not only helps with easy removal but also makes cleanup a breeze.
3. In a large bowl, whisk together all-purpose flour, baking powder, and salt. Mixing these dry ingredients first ensures that the baking powder is evenly distributed.
4. In another bowl, combine sugar and eggs, whisking them together until well blended. This step is crucial for incorporating air into the mixture, which helps the muffins rise.
5. Gradually whisk in oil. The oil adds moisture, which is essential for tender muffins.
6. Add in the Greek yogurt and vanilla extract, whisking until combined. You want a smooth mixture at this point.
7. Now, fold the egg mixture into the flour mixture. Be gentle! The goal is to combine them without overmixing. The batter should be lumpy, which is perfectly fine.
8. Carefully fold in the chopped raspberries. You want to distribute them evenly without breaking them too much, as they’ll add moisture and flavor.
9. Evenly divide the batter between the muffin wells. Make sure to fill each well about three-quarters full for the best rise.
10. Sprinkle the tops with coarse sugar. This will create a beautiful crunchy top when baked.
11. Place the muffin pan in the oven and bake for 18-20 minutes. Rotate the pan halfway through to ensure even baking. You'll know they're done when a toothpick inserted in the center comes out clean.
12. Once baked, remove the pan from the oven and let it cool for about 5 minutes before transferring the muffins to a wire rack. This step helps them cool evenly and prevents them from getting soggy.
13. Allow the muffins to cool slightly before serving. Enjoy the warm, sweet aroma that fills your kitchen!
