1Adjust oven rack to middle position and preheat oven to 400 degrees.
2Stir all streusel ingredients together to form soft, crumbly dough. Set aside.
3Whisk dry muffin ingredients and lemon peel together.
4In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated.
5Toss frozen raspberries with flour to coat, then gently fold into dough, handling only enough to incorporate berries.
6Using paper muffin cup liners, fill each cup until 1/4" from top. Crumble streusel topping over each.
7Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly
NABGA members Cindy and Frank Femling, Afton Applie Orchard, Hastings, MN. Visit www.aftonapple.com.