Preheat oven to 350F°. Grab a large bowl and a strong wooden spoon or spatula. Toss all dry ingredients into the large bowl, give a few quick stirs. Add in butter, milk and eggs. Mix until just combined. Add in apples and raspberries. Carefully fold fruit into the batter.
Using a large cookie scoop, fill lined or greased muffin pan cups 2/3 of the way full. Generally one scoop does the job. Sprinkle divided batter with sugar.
Bake at 350F° for 25 minutes. Let muffins partially cool in the pan prior to transferring to a cooling rack. Muffins will pull away from liners easier once they are completely cooled. Store in an airtight container for several days to a week or freeze for several months.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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