Ingredients Muffins 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon salt 3/4 cup (1 1/2 sticks) butter, softened 1 1/3 cups granulated sugar 3 eggs 1 teaspoon vanilla extract 1 teaspoon vanilla extract 1 tablespoon lemon zest 3/4 cup milk 1 package (6 ounces) fresh raspberries Topping 2/3 cup all-purpose flour 1/3 cup firmly-packed brown sugar 1/4 cup (1/2 stick) butter, melted Tools Jumbo muffin pan Jumbo muffin pan Baking spray Baking spray Mixing bowls Electric mixer Cooling rack Cooling rack Instructions Click to mark complete - Preheat oven to 375°F. Prepare 9-cup jumbo muffin pan with vegetable pan spray. - In a medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and milk; mixing until just combined. Gently fold in raspberries. Divide evenly among prepared cavities. - For topping, in small bowl combine flour, brown sugar and butter. Stir until mixture is crumbly; sprinkle mixture over muffins. - Bake 28-30 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes. Serve warm or at room temperature.
