Make these sugar-topped muffins with the fresh red raspberries from your berry patch or the local farmers' market. Serve them warm at breakfast.
Line 20 muffin cups with paper bake cups; set aside.
In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins