Ingredients
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¼ cup all-purpose flour
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¼ cup light brown sugar
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1 teaspoon lemon juice
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Pinch of salt
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1½ tablespoons neutral oil, such as canola or avocado
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1 cup whole-wheat flour
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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¼ teaspoon salt
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1 cup buttermilk
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½ cup granulated sugar
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⅓ cup neutral oil, such as canola or avocado
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1 large egg
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Zest of 1 lemon
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1 teaspoon vanilla extract
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1½ cups fresh raspberries
Directions
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Preheat oven to 400°F. Coat a 12-cup muffin tin with cooking spray.
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To prepare crumb topping: Combine ¼ cup flour, ¼ cup brown sugar, 1 teaspoon lemon juice and a pinch of salt in a small bowl. Add 1½ tablespoons oil and stir until crumbly.
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To prepare muffins: Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda and ¼ teaspoon salt in a large bowl. Whisk 1 cup buttermilk, ½ cup sugar, ⅓ cup oil, 1 egg, lemon zest and 1 teaspoon vanilla in a medium bowl until well combined. Add the buttermilk mixture to the dry mixture and fold until almost blended. Gently fold in 1½ cups raspberries. Divide the batter evenly among the prepared muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
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Bake until golden brown and a skewer inserted into the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 10 minutes. Transfer the muffins to the rack and cool at least 5 minutes more before serving.
