Ingredients

The following ingredients have 4 Servings
  • 1/3 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • Zest of 1/2 a lemon
  • 2 tablespoons unsalted butter (melted)
  • 2 3/4 cups of all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 egg
  • Juice of 1 lemon (plus enough milk to fill 1 cup)
  • 4 tablespoons unflavored oil like avocado oil
  • Zest of 1/2 a lemon
  • 1 cup fresh or frozen raspberries ((see notes below))

Instruction

  • Preheat the oven to 400 °F. In a 12 cup muffin tin, line with muffin/cupcake liners or grease it with cooking spray.
  • 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.
  • In a large bowl, sift the flour and baking powder together then mix in the sugar with a whisk. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, pour the egg, lemon juice/milk, lemon zest, and oil in. Turn it on low to lightly combine it. Slowly add in the flour mixture and mix quickly until just combined.
  • 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 ok.
  • Using a large cookie scoop, divide up the mixture into the muffin cups, filling them about 2/3 full.
  • Divide up the crumb topping between the 12 muffins, sprinkling them on top and pressing lightly onto the muffin batter if needed.
  • Bake 20-25 minutes, or until golden brown on top and firm in the center. Transfer to wire cooling rack to cool completely.