Lemon Raspberry Streusel Muffins

These are officially the single BEST muffins I have both made and eaten in my entire life. The husband was actually annoyed I was going to give some away :) We've each eaten 2 since they came out of the oven a few hours ago.


This is one of those recipes where I will say please don't change a thing! Don't try to make it healthy, or lower in fat, or anything. Just eat it and enjoy. 

Ingredients:
Muffin:

• 2 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1 cup plain yogurt
• 2 tsp lemon extract
• 1/2 cup vegetable oil
• 1 tbsp grated lemon peel
• 1 cup fresh or frozen raspberries (I used frozen)
• 
  
• Streusel topping:
• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter or margarine
• 1 tsp cinnamon

Directions:

1. Preheat oven to 375F.

2. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. 

2. In a small bowl, combine eggs, yogurt, lemon extract, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. 

3. Mix brown sugar, flower, cinnamon and melted butter together in small bowl for streusel topping.

3. Fill 12 greased or paper-lined muffin cups about 3/4 full.

4.  Sprinkle about 1 tsp of topping over each muffin

5. Bake at 375 degrees F for 20-23 minutes or until toothpick inserted in centre comes out clean (muffin will spring back if you touch it lightly).

6. Cool on wire rack. Enjoy!