Lemon Raspberry Muffins

• 2-1/4 cups All-purpose Flour, Divided
• 2/3 cups Sugar
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 container 8 Oz. Container, Plain Greek Yogurt
• 1/2 cups Vegetable Oil
• 2 whole Eggs
• 1 whole Lemon, Zest And Juice
• 1 package 6 Oz. Package, Fresh Raspberries, Washed And Drained
• 1 cup White Chocolate Chips
• 3 Tablespoons Sugar
• 1 Tablespoon Cold Butter

1. Preheat oven to 375 F. Combine 2 cups flour, the first amount of sugar, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients.
2. In a smaller bowl mix together the yogurt, oil, eggs, lemon zest and juice. Add this into the dry ingredients and stir until blended.
3. In a small bowl, toss together the berries and 2 tablespoons of flour. Fold berries into batter along with the chocolate chips. Using a large cookie scoop, fill each well of a greased 12-count standard size muffin pan about 2/3 full.
4. Combine remaining 2 tablespoons of flour and the second amount of sugar in a small bowl then cut in the cold butter. Sprinkle streusel over the top of the muffins.
5. Bake at 375 F for 20-25 minutes or until golden brown. Remove pan from oven. Remove muffins from pan and let them cool on a wire rack.

allpurpose, sugar, baking powder, salt, yogurt, vegetable oil, eggs, lemon, fresh raspberries, white chocolate chips, sugar, butter

Taken from tastykitchen.com/recipes/breads/lemon-raspberry-muffins-3/ (may not work)