Lemon and Raspberry Muffins with Streusel Topping

• 2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup of milk
• Juice from 1 lemon
• 1 tsp vanilla
• 2 eggs
• Zest from 1 lemon, chopped finely
• 8 oz fresh raspberries 
• 1/4 cup of white sugar
• 2 tbsp flour
• 2 tbsp cold butter, chopped into pieces

Preheat the oven to 400 degrees. Spray muffin tin with cooking spray.

Combine flour, sugar, baking powder, and salt; blend well.

In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla, and eggs; mix thoroughly. Slowly stir the egg mixture into the flour mixture until well blended.

Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins.

Streusel Topping:

• 1/4 cup of white sugar
• 2 tbsp flour
• 2 tbsp cold butter, chopped into pieces

Combine all ingredients with fingers until flaky and crumbly.

Top each muffin with streusel topping. 

Bake in the oven for 15-17 minutes or until lightly browned (don't overbake).