Raspberry Lemon Muffins

Step 1

Preheat the oven to 400°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.

Step 2

Sift together 2 cups of flour, salt, and baking powder in a small bowl and set aside.

Step 3

In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, lemon extract, vanilla extract, milk, and lemon juice.

Step 4

Transfer the dry ingredients into the egg/milk mixture and stir gently, just until combined. Do not overmix.

Step 5

Rinse raspberries gently and dry them with a paper towel. Toss raspberries with the remaining one tablespoon of flour.

Step 6

Gently fold the raspberries into the muffin batter, being careful not to break the berries into pieces.

Step 7

Divide batter between the 12 muffin cups in the prepared muffin tin, filling each cavity about ¾ of the way full.

Step 8

Sprinkle a few additional raspberries over the top of the muffins, if desired.

Step 9

To prepare the streusel, combine the flour, sugar, and cold butter in a small bowl. Use a fork or pastry blender to cut in the butter until the mixture forms a crumble.

Step 10

Sprinkle streusel over the tops of the muffins.

Step 11

Bake at 400°F for 18 to 20 minutes, until a toothpick inserted in the center of the muffin comes out with a few moist crumbs.

Step 12

Cool muffins in the pan for 1 to 2 minutes. Remove muffins to a cooling rack to finish cooling.