Ingredients

1. 2 ¼ cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 ½ teaspoons ground cinnamon
4. ⅜ teaspoon salt
5. 3 large eggs
6. 1 ½ cups milk
7. 1 cup white sugar
8. 2 tablespoons white sugar
9. ¾ cup vegetable oil
10. ¾ cup frozen raspberries

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
2. Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
3. Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
4. Spoon batter into the prepared muffin cups.
5. Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.