Raspberry Streusel Muffins

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 3 tablespoons unsalted butter, cold and cut into small pieces
• 1/2 teaspoon ground cinnamon

For the Muffins:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 1/2 cups fresh or frozen raspberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
2. To make the streusel topping, combine the flour, sugar, cold butter pieces, and ground cinnamon in a bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for the muffins.
4. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
6. Gently fold in the raspberries.
7. Divide the batter among the muffin cups, filling each about two-thirds full.
8. Sprinkle the streusel topping evenly over the muffin batter.
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.