Creating Raspberry Muffins is straightforward if you follow these steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
3. Combine Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until fully combined.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5. Fold in Raspberries: Gently fold the raspberries into the batter, ensuring they are evenly distributed without crushing them.
6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: If desired, dust the cooled muffins with powdered sugar for an elegant finish.

By following these simple steps, you’ll create a batch of Raspberry Muffins that are moist, flavorful, and utterly delightful!