Raspberry-Almond Streusel Muffins

Ingredients

• 0.5 teaspoon almond extract 
• 2 teaspoons double-acting baking powder 
• 1 cup butter melted
• 2 large eggs lightly beaten
• 2.5 cups flour all-purpose
• 1 cup milk 
• 1 pint raspberries fresh
• 1 teaspoon salt 
• 30 servings streusel topping 
• 1 cup sugar 

Equipment

• bowl
• oven
• whisk
• muffin liners

Directions

1. Preheat oven to 37
2. Line 18 muffin cups with paper liners.
3. Whisk together first 4 ingredients in a large bowl.
4. Whisk together eggs and next 3 ingredients in a medium bowl; stir egg mixture into flour mixture just until blended. (Do not overmix.) Gently fold in raspberries. Spoon batter into prepared muffin pans; top evenly with Streusel Topping.
5. Bake 20 minutes or until muffins spring back when touched lightly in center. Cool in pans 3 minutes.
6. Remove muffins from pans, and serve warm.