Raspberry Streusel Muffins (Smitten)

Ingredients

• 5 tablespoons unsalted butter, melted
• 1 pinch kosher salt, pinch
• 0.5 cup granulated sugar
• 1.67 cups all-purpose flour, divided

• 0.5 teaspoon kosher salt
• 0.5 medium lemon
• 1 large egg
• 0.67 cup plain unsweetened yogurt
• 1.5 teaspoons baking powder
• 0.25 teaspoon baking soda
• 8 ounces fresh or frozen raspberries

Instructions

1. Heat oven to 375°F (190°C).
2. Prepare pan: Very lightly coat the top surface of your muffin tin with nonstick spray or swipe it with butter.
3. Line 6 cups with muffin liners.
4. If using a 12-cup pan, space them out and pour about 1 tablespoon of water in each empty cup.
5. Make streusel: In a large bowl, mix the butter, sugar, pinch of salt, and 1 cup (130 grams) of the flour until it forms a clumpy mixture.
6. Scoop out 1/4 cup (about 45 grams) and set it aside in a small bowl for streusel topping.
7. Make muffin batter: Finely grate the zest of lemon half into the large bowl with the remaining streusel, then juice the lemon half over it.
8. Add yogurt and egg and whisk to combine.
9. Sprinkle the surface of the batter with baking powder, baking soda, and remaining 1/2 teaspoon salt, and whisk to thoroughly combine.
10. Add remaining 2/3 cup (90 grams) of flour and all of the berries and stir gently, just until the flour disappears.
11. Divide batter between six prepared muffin cups and heap as needed.
12. Divide reserved streusel between muffin tops and use your fingers to push any that lands on the muffin tin back to a nearby muffin.
13. Bake for 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free.
14. Let cool completely in the pan.