Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners or give them a good coating of cooking spray.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. The baking powder and soda are both important here – they react with the buttermilk to give us a nice rise.

In a separate bowl, whisk the eggs until they’re well broken up, then add the buttermilk, melted butter (make sure it’s not hot or you’ll cook the eggs!), and vanilla. Whisk until everything’s well combined.

Make a well in the center of dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with broad strokes, scraping the bottom of the bowl.

Add raspberries and give the batter just a few more gentle folds. You want to distribute the berries while getting rid of those last flour streaks, but don’t overdo it. The batter should look lumpy, and it’s okay if some berries break up a bit – they’ll create pretty swirls in the muffins.

Divide the batter among muffin cups – they should be quite full, about ¾ of the way up. Sprinkle the coarse sugar generously on top of each muffin. This gives them that lovely sparkly crunch.

Bake for 20-25 minutes, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and spring back when lightly pressed.

Let the muffins cool in the pan for about 5 minutes – they’re fragile when hot. Then transfer them to a wire rack to cool completely.