• Preheat oven to 350F and butter a muffin tin, or line with muffin tin liners.

streusel topping

• Make the streusel first: combine the ingredients and rub together with your fingers until the butter is incorporated and the mixture has a crumbly texture. Set aside.

muffins

• Whisk together all the wet ingredients well.
• In a separate bowl, whisk together the dry ingredients, then add to the wet ingredients and fold everything together until there are no dry bits of flour left. Very gently fold in the raspberries. I do this by adding them in several batches, taking a turn with my spoon after each batch. This will incorporate them with the least amount of crushing.
• Use an ice cream scoop to portion the batter evenly between the muffin cups.
• Bake for about 23-25 minutes until risen and starting to turn golden brown around the edges. A toothpick inserted into the center of a muffin should come out without wet batter clinging to it (moist crumbs are fine!)
• The muffins are best the day they are made, but will last a couple of days on the counter.