Step 1

Preheat oven to 400 F. Grease or line muffin tin with muffin cups. In a small mixing bowl, combine 1/4 cup sugar with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg and sprinkle muffin tins with sugar mixture. Set remaining sugar mixture aside for muffin topping.

Step 2

In a separate bowl or stand mixer, mix 2 1/4 cups flour, baking powder, salt and remaining 3/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg together. Using the paddle attachment {or two knives if not using a stand mixer}, cut in butter on low speed until butter is about pea-sized.

Step 3

In a small bowl, whisk buttermilk, eggs and vanilla together. Add wet mixture and dry mixture and stir just until combined. Lumps are expected.

Step 4

Add remaining 1/4 cup flour to raspberries and toss to coat. Carefully fold raspberries into batter. Fill muffin tins almost to the top and sprinkle with remaining sugar mixture.

Step 5

Bake 15 minutes and rotate pan. Bake for an additional 10 to 15 minutes or until toothpick inserted into the center comes out clean.