Ingredients:
200g all-purpose flour
100g sugar
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 tsp grated lemon zest
Handful of raspberries
200ml lemon yogurt
100ml vegetable oil

Extras:
64g sugar
34g all purpose flour
2 tsp butter

Method:
Step 1: In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

Step 2: Next, in another bowl combine the eggs, yogurt, oil and lemon zest; mix well and then stir into dry ingredients just until moistened.

Step 3: Next, fold in the raspberries the can either be fresh or frozen, totally up to you. Once the raspberries are fully folded in, fill your muffin cups about 3/4 full.

Step 4: Before baking, make the topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin.

Step 5: Bake at 400°C for 18-20 minutes or until muffins test done.

Step 6: Cool in pan 10 minutes before removing to a wire rack.

Tips: When muffins are cool, melt some white chocolate and add the chocolate to the top of the muffins to give them an extra chocolately boost!