Best Raspberry Muffins

INGREDIENTS

• 1 cup whole milk
• 1 tbsp white vinegar
• 2½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup brown sugar
• ¾ cup white sugar
• ½ cup unsalted butter, softened
• 1 egg
• 2 tsp vanilla extract
• 1½ cups frozen raspberries
• 6 tsp coarse sugar

INSTRUCTIONS

1. Preheat oven to 425°F. Line muffin cups with parchment muffin liners, or lightly coat with unsalted butter or cooking spray.
2. Combine milk and vinegar in a measuring cup. Stir and allow to sit for 5-10 minutes. Milk will thicken or curdle, effectively making buttermilk.
3. In a medium bowl, combine flour, baking powder, baking soda and salt.
4. Using an electric mixer, combine brown sugar, white sugar, butter, egg, vanilla and milk/vinegar in a large bowl and mix until combined.
5. Add the dry mix until just combined, do not overmix.
6. Fold in the frozen raspberries
7. Scoop the muffin mixture into each cup, filling it to the top of the liner.
8. Top each muffin with ½ tsp coarse sugar.
9. Bake for 5 minutes at 425F and then reduce temperature to 350 and bake for 18-20 minutes until a toothpick can be inserted and removed cleanly.