1cup(120g)fresh or frozen raspberries(see notes below)
Instructions
Preheat the oven to 400 °F (204 °C). 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.
Notes
If raspberries are in season, by all means use fresh raspberries! I had to get frozen ones but they still turned out great. I baked my muffins for 20 minutes. They were perfectly moist so if you don't want your muffins to dry out, I suggest you take them out at the 20 minute mark to check with a toothpick and pop them back in if they aren't quite ready yet.