raspberry muffins w/ lemon streusel

WHAT YOU NEED:

  • 5 tbsps unsalted butter, melted

  • 1/2 tsp + one pinch salt

  • 1/2 cup granulated sugar

  • 1 2/3 cups all-purpose flour, divided

  • Half a medium lemon

  • 1 egg

  • 2/3 cup plain unsweetened yogurt

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1 2/3 cups frozen raspberries

How to make it:

  • Preheat oven to 375 degrees.

    STREUSEL

  • In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup of the flour until it forms a clumpy mixture.

  • Scoop out 1/4 cup and set it aside in a small bowl; this will be your streusel topping.

    BATTER

  • Finely grate the zest of your lemon half into the large bowl with the remaining streusel in it, then juice the lemon half over it too.

  • Add yogurt and egg and whisk to combine as smoothly as you can.

  • Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine.

  • Add remaining 2/3 cup of flour and all of the berries and stir gently, just until the flour disappears.

  • Line muffin pan and fill cups 3/4 full, add streusel topping and bake for 25-30 mins on the middle rack.