Raspberry Lemonade Crumb Muffins

Raspberry Lemonade Crumb Muffins have a fresh-tart taste and decadent crumb topping.

🍽️ Makes 12

Ingredients

1/4 cup	60 ml	butter, room temperature
1/4 cup	60 ml	unsweetened applesauce
1 cup	240 ml	sugar
2		eggs
1/3 cup	80 ml	milk
1 Tablespoon	15 ml	lemon zest (about 2 lemons worth)
1 Tablespoon	15 ml	lemon juice
1 teaspoon	5 ml	vanilla
1 1/2 cups	360 ml	flour
1 1/2 teaspoons	7.5 ml	baking powder
1/2 teaspoon	2.5 ml	salt
1 1/2 cups	360 ml	frozen raspberries
1/4 cup	60 ml	flour (for crumb topping)
2 Tablespoons	30 ml	butter, melted and slightly cooled (for crumb topping)
2 Tablespoons	30 ml	brown sugar (for crumb topping)
pinch		salt (for crumb topping)

Makes 12 muffins.

Preheat oven to 350 degrees then line a muffin tin with liners and set aside. Combine butter, unsweetened applesauce and sugar in a large mixing bowl then beat for 1 minute (mixture will look curdled.) Add eggs then beat to combine. Add milk, lemon zest, lemon juice, and vanilla then beat to combine.
In a separate bowl combine flour, baking powder, and salt. Add to wet ingredients in three batches, mixing until just combined before adding the next batch. Add frozen raspberries then gently fold into batter.
Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 23-25 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely.