2 1/2 cups all-purpose flour
3/4 cup white or light brown sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
Pinch of freshly grated nutmeg
1/2 cup vegetable oil
1 cup whole milk, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 1/2 cups fresh raspberries (about 1 pint)
Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
Make a small “well” or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.