This was specifically made for my mother. When I pitched the idea to her, her eyes lit up like a Christmas tree; a combination of her two favorite things, raspberries and lemon! So I dedicate this recipe to my sweet mother.

Muffin Ingredients:

• 1 3/4 Cups – Flour
• 1 Cup – Sugar
• 2 Tsp – Baking Powder
• 1/4 Tsp – Baking Soda
• 1/4 Tsp – Salt
• 3 Eggs
• 1 Cup – Sour Cream
• 2 Tsp – Vanilla Extract
• Zest of 2 Medium Lemons
• 1 Cup – Fresh Raspberries (Be Generous)

Topping Ingredients:

• 1/4 Cup – Flour
• 8 Tsp – Sugar
• Zest of 1 Medium Lemon
• 2 Tbsp – Melted butter

Preparation:

• Preheat the oven to 180 Degrees Celsius
• Prepare your muffin tin; I line mine with muffin wrappers
• In a bowl, add in your dry ingredients (flour, sugar, baking powder, baking soda & salt). Give them a stir.
• In a mixer, add in your eggs, sour cream and vanilla. Mix until well incorporated.
• Add your dry ingredients to your mixture and combine well.
• Fold in your lemon zest.
• Gently fold in the raspberries to avoid breaking them too much.
• In a separate bowl, prepare the topping by combining the ingredients and mixing them until they create a flakey consistency.
• Spoon the batter into your muffin tin and sprinkle the topping over
• Bake for 25-30 min or until they are starting to golden and when you prick it with a toothpick it comes out clean

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