Oat-Topped Raspberry Muffins

• 6 tablespoons butter, softened
• 1 cup sugar
• 2 large eggs, room temperature
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon grated lemon zest
• 1 cup lemon yogurt
• 1/4 cup milk
• 2 cups fresh or frozen raspberries
• 1 cup quick-cooking oats
• 1/4 cup sugar
• 1/4 cup butter, melted
• 3 tablespoons seedless raspberry preserves

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder, baking soda and lemon zest; add to creamed mixture alternately with yogurt and milk. Gently fold in raspberries.
2. Fill greased or paper-lined muffin cups three-fourths full. Combine the topping ingredients; spoon over batter. Bake at 375u0b0 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

butter, sugar, eggs, flour, baking powder, baking soda, lemon zest, lemon yogurt, milk, frozen raspberries, oats, sugar, butter, seedless raspberry preserves

Taken from www.tasteofhome.com/recipes/oat-topped-raspberry-muffins/ (may not work)