Raspberry Muffins

With butter crumb topping

How to make a

Mix cold butter into cake flour, sugar, and salt until it resembles crumbs.

Whisk sugar and eggs.

Whisk in the yogurt, then the melted butter, and vanilla extract.

Add cake flour, baking powder, baking soda, and salt, and stir just until combined.

Add the raspberries and, very gently, fold them into the batter.

Distribute the batter amongst paper-lined muffin tins.

Use your fingers to top the muffin batter with the crumb topping, squeezing it together to create some larger crumbs. Time to bake!

Let the muffins cool to room temperature before eating.

Store leftover muffins in the refrigerator or freeze for up to 3 months.