Ingredients
2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 large eggs, room temperature, lightly beaten1 cup lemon yogurt1/2 cup vegetable oil1 teaspoon grated lemon zest1 cup fresh or frozen raspberriesTOPPING:1/3 cup sugar1/4 cup all-purpose flour2 tablespoons butter or margarine
Preparation
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
