(yields 20 standard sized muffins)
- 1/2 cup flour
- 4 tablespoons butter, cold
- 4 tablespoons sugar
- ¼ cup rolled oats
- 1 1/2 teaspoon lemon zest
- 2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ¼ teaspoon cinnamon
- 2 eggs
- 2/3 cup sugar
- ½ cup unsalted butter (melted)
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1 1/2 cups fresh or frozen raspberries
- Vegetable spray, for the muffin tins or baking cup liners
Preheat oven to 400 degrees F. Line a standard muffin tin with 20 baking cups.
For crumble topping in a separate bowl combine all ingredients except butter together, dice cold butter and cut into dry mixture until mixture is crumbly, set aside while making muffin filling.
In another bowl sift together the flour, baking soda, baking powder, cinnamon, sugar and salt, set aside.
In another large bowl, whisk together the melted butter and eggs. Add the buttermilk and lemon zest until combined. Add the dry ingredients to the wet ingredients to the wet ingredients and stir until just combined. Last, Very gently fold in raspberries be careful not to break them open.
Using a #20 portion scoop, add the mixture to greased muffin pans. Sprinkle with crumble topping. Bake for 20 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.