Whole Wheat Raspberry Coffee Cake Muffins

Preheat oven to 350 F. Spray a 6 count jumbo muffin pan (or standard 12 count muffin tin) with cooking spray. Set aside.

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

In a medium bowl whisk together egg, orange juice, yogurt, and vanilla extract.

Add the wet ingredients all at once into the dry ingredients. Stir together to incorporate. Add the raspberries and fold into the batter.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.

Pour batter into jumbo muffin tins. Sprinkle each muffin with topping.

Bake for about 25 minutes for a jumbo muffin tin, and 15 for a regular muffin tin.

Remove from the oven and allow to cool in the pan(s) for 15 minutes. Then remove them from the pan and allow to cool further on a wire rack.

Enjoy.

This recipe was adapted from My Orange Cranberry Coffee Cake Muffins.