Preheat oven to 375 degrees (F).
Line muffin tin with paper liners, spritz with non-stick cooking spray and set aside.
In a medium-size bowl, mix the milk and lemon juice together and set aside. The mixture will curdle but that is normal.
In a large-sized bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. Set aside.
Add the vanilla, egg, and vegetable oil to the lemon and milk mixture, whisking to fully incorporate.
Add the wet ingredients to the flour ingredients, stirring until incorporated. Batter may be a little lumpy, but do not overmix.
Fold the fresh raspberries (except for the 12 raspberries) into the batter and stir just until incorporated.
Fill the muffin cups 3/4 full, place a reserved raspberry on top of each one, and if desired, sprinkle liberally with coarse sparkling sugar.
Bake for 15 - 18 minutes. Muffin tops should spring back when gently touched.
Remove from oven and allow to cool in muffin tin for 3 minutes, then remove to a wire rack to cool 10 minutes before serving.
Makes 12 - 15 muffins.
Muffins are best eaten shortly after baking. If you do have leftovers, refrigerate in an airtight container for up to 3 days. Gently toast to reheat before serving.
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