Lemon Raspberry Muffins

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

In a small bowl, combine the 3/4 cup granulated sugar and 2 tablespoons lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and looks like wet sand. This releases the essential oils.

In a large mixing bowl, whisk together the lemon-sugar mixture, 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

In a separate medium bowl, whisk the wet ingredients: 2 large eggs, 1/2 cup Greek yogurt, 1/4 cup milk, 1/2 cup melted butter, 2 tablespoons lemon juice, and 1 teaspoon vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined and no dry flour streaks remain. Do not overmix, or the muffins will be tough.

Toss the 1 1/2 cups fresh raspberries with a teaspoon of flour (to prevent sinking), then gently fold them into the batter.

Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with 1 tablespoon turbinado sugar if desired.

Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

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