Raspberry Streusel Muffins

• Vegetarian

• Produce

  • 1 cup Raspberries, fresh

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/2 cups Flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 1/2 stick Butter
  • 1/2 cup Yogurt

Found on omgchocolatedesserts.com

Ingredients

• 1 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup granulated sugar
• 1/2 cup yogurt
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/2 stick butter-melted

Directions

• Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour and sugar, add melted butter and stir with a fork until crumbly and set aside.
• To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl, mix together egg and granulated sugar until combined. Mix in yogurt, oil, and vanilla extract .
• Fold wet ingredients into dry ingredients and mix everything together by hand.
• Spoon batter into prepared muffin tin (2 tablespoon in each cup).
• Cover the batter with the raspberries and then cover the raspberries with streusel topping.
• Place them in the oven and reduce the heat to 375F , bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely.