Raspberry and lemon zest muffins are the perfect treat to relax after a week of school or work. Especially with the added crumble that melts in your mouth with each bite. The citrus flavor that sneaks in as the raspberries produce a savory moist texture. They are the flawless mixture of textures and flavors and easy to make!

Ingredients and measurements:.

Yield: 11                                                                                                                                                                                                      Prep: 25 minutes                                                                                                                                                                                      Bake: 20 minutes

For the crumble:

• Flour – 60 grams
• Sugar – 60 grams
• Butter – 40 grams

For the muffins:

• Flour – 190 grams
• Sugar – 160 grams
• Salt – 1/2 tsp
• Baking powder – 2 tsp
• Egg – 1
• Milk or non-dairy – 1/2 cup
• Vegetable/Olive oil (Or any oil preference) – 1/4 cup
• Vanilla extract – 1 tsp
• Lemons – 2
• Frozen raspberries – As many as you like!

Steps:

For the crumble:

1. In a bowl, place the flour and sugar and mix.

2. Place the cold butter and mix/rub it in with your hands.

3. Then place in refrigerator while you make the muffin batter.

For the muffins:

1. Preheat oven to 375F° and line a cupcake tin with cupcake paper.

2. In a bowl whisk the: flour, sugar, salt, and baking powder.

3.  In another bowl, whisk the: egg, milk, oil, and vanilla extract.

4. Over a small bowl, zest the 2 lemons.

5. Add #3 and the lemon zest to #2 and whisk until combined.

6. Add the frozen raspberries and mix it.

7. Place the batter in the cupcake paper. Filling it up 1/2 or 3/4.

8.  Grab the crumble and place it on top of each muffin. Gently press the crumb into each muffin to secure it.

9. Place in the oven and bake for 20 minutes.

10. Take it out of the oven and enjoy!