Preheat oven to 375 degrees F. Line a muffin tin with papers and spray with non-stick cooking spray.
In a medium bowl, place the flour, baking powder, and salt. Whisk together and set aside.
In a large mixing bowl beat the butter and sugar until light and creamy, approximately 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat until blended again.
With a spoon, stir in half of the flour, then half of the milk. Repeat, stirring with each addition just until blended.
Gently fold in the raspberries, being careful not to over mix and mash the berries too much.
Using a large (3 ounce) cookie scooper place the batter into the prepared muffin tin and cupcake liners. Then generously sprinkle with sugar.
Bake in a preheated oven for 25-30 minutes, or until the tops are light golden brown and a little firm to the touch.
Let the muffins cool in the tin a few minutes before removing them to a cooling rack.
Level the scooper for this recipe to ensure you get 12 muffins out of the batter.
Check the muffins after baking for 25 minutes because oven temperatures may vary and you don't want to over bake them.
If the muffins stick to the tin, run a knife under the tops and gently remove.