Moist and fluffy raspberry muffins with a lemon streusel crumb topping!
1 3/4 cups flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain greek yogurt (may sub sour cream)
1 1/4 teaspoon vanilla extract
2 cups fresh or frozen raspberries
1 cup flour
2/3 cup sugar
zest of 1 lemon
8 tablespoons butter, melted
Preheat oven to 350 degrees. Line muffin tins with paper liners.
Make the crumb topping by stirring together flour, sugar, and lemon zest. Add melted butter and stir to combine.
Whisk together flour, sugar, baking powder, baking soda, and salt. In a larger bowl mix eggs, greek yogurt, and vanilla. Add dry ingredients to wet ingredients and mix until incorporated (don’t overmix).
Fill muffin liners 3/4 full with batter. Top with raspberries (about 4-5 raspberries each to cover the batter) and then distribute topping over the raspberries.
Bake for 20-25 minutes until an inserted toothpick comes out clean (a few loose crumbs or bits of raspberry are okay but no wet batter). Allow to cool in muffin tins for 5-10 minutes before transferring to a cooling rack to cool completely. Serve warm, at room temperature, or store in airtight container. (see note)