2tablespoonsgranulated sugar for sprinkling on top
Preheat the oven to 400F degrees. Line 12 standard-size muffin cups with paper liners. Spray the liners with nonstick cooking spray.
In a large bowl, whisk together the flour, oats, what germ, brown sugar, baking powder, baking soda, allspice and salt until well combined. Set it aside.
In another bowl, whisk together the yogurt, butter, egg and vanilla.
Add the yogurt mixture to the flour mixture. Stir just until blended. Gently fold in the raspberries.
Divide the batter evenly amongst the 12 muffin cups. I like to use an ice cream scoop but a spoon will work fine too. Fill each cup about ⅔ full. Sprinkle each muffin with a scant half teaspoon of sugar.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Remove the pan of muffins from the oven. To prevent the muffins from getting soggy, immediately transfer the muffins from the pan to a wire rack to cool completely.