The fluffiest RASPBERRY MUFFINS! Moist & Easy

This raspberry muffin recipe makes soft, fluffy muffins packed with juicy raspberries and a buttery streusel topping. They’re simple to make, perfectly sweet, and great for breakfast, a quick snack, or dessert!
INGREDIENTS:

🔹Streusel Topping
▢½ cup (60 g) all-purpose flour
▢¼ cup (50 g) white granulated sugar
▢⅛ tsp salt - omit if using salted butter
▢3 tbsps (42 g) unsalted butter - melted


🔹Raspberry Muffins
▢1¾ cups (210 g) all-purpose flour
▢2 tsps baking powder
▢½ tsp salt - omit if using salted butter
▢¾ cup (150 g) white granulated sugar
▢1 large egg - room temperature
▢¼ cup (45 g) unsalted butter - melted
▢¼ cup (52 g) unflavoured vegetable oil - I use canola oil
▢¾ cup (180 g) whole milk - room temperature
▢2 tsps vanilla extract/essence
▢2 tsps lemon zest
▢3 tsps lemon juice
▢1½ cups (187 g) raspberries - fresh or frozen (do not thaw if using frozen raspberries). Divided into 1 cup (125g) and ½ cup (62g)

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