Raspberry Lemon Streusel Muffins

• FOR THE TOPPING:
• 1/3 cups Granulated Sugar
• 3 Tablespoons All-purpose Flour
• 1/2 whole Lemon, Zested
• 2 Tablespoons Unsalted Butter, melted
• FOR THE MUFFINS:
• 2-3/4 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 cups Granulated Sugar
• 1 Egg
• 1 whole Lemon, Juiced (plus Enough Milk To Fill 1 Cup)
• 1/2 whole Lemon, Zested
• 4 Tablespoons Canola Oil
• 1 cup Frozen Or Fresh Raspberries

1. 1. Preheat the oven to 400u0b0F. Line a 12-cup muffin tin with muffin/cupcake liners or grease with cooking spray.
2. 2. For the topping, in a small bowl, combine the sugar, flour, and lemon zest. Mix in the butter until the mixture is crumbly. Set aside.
3. 3. For the muffins, in a large bowl, sift the flour and baking powder together, then mix in the sugar with a whisk. Set aside.
4. 4. In the bowl of a stand mixer with the paddle attachment, pour in the egg, lemon juice/milk, lemon zest, and oil. Turn it on low to lightly combine. Slowly add in the flour mixture and mix quickly until just combined.
5. 5. Turn off the mixer and remove the bowl. Gently fold in the raspberries. It's okay if they burst. It might turn your dough a bright raspberry color; that's okay.
6. 6. Using a large cookie scoop, divide the mixture into the muffin cups, filling them about 2/3 full.
7. 7. Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
8. 8. Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.

sugar, allpurpose, lemon, unsalted butter, muffins, allpurpose, baking powder, sugar, egg, lemon, lemon, canola oil, raspberries

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