2 cups flour
1/2 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon
8 oz fresh raspberries

Topping:
1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons brown sugar
2 tablespoons finely chopped walnuts (optional)
In place of walnuts, you may substitute ½ cup Quaker oats

Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.

In a bowl, whisk together flour, sugar, baking powder, baking soda, salt.

In a large bowl, beat the eggs with the melted butter. Add milk, vanilla, lemon juice and lemon zest and whisk to combine.
Add the dry ingredients to the wet and stir just to combine. Batter will still be somewhat lumpy; do not overmix.

Gently fold in the raspberries so the berries do not break open and pour into the prepared muffin tin.

Mix together the topping ingredients until crumbly.

Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Let cool in the tins for 10 minutes, then remove and cool on wire racks.