Lemon Raspberry Streusel Muffins
- Heat oven to 400.
- Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
- In large bowl, mix 2 cups flour, 1/3 cup sugar, the baking powder, baking soda and salt. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened. Fold in raspberries.
- Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Serve warm.