Cinnamon Crunch Raspberry Muffins

These just came out of the oven and they are DE-LISH!

11/2 cups (375 mL) each, all-purpose and whole wheat flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) each, baking soda and salt
2/3 cup (150 mL) packed brown sugar
1 egg
11/2 cups (375 mL) Milk
1/4 cup (50 mL) butter, melted
2 tbsp (30 mL) freshly squeezed lemon juice
2 tsp (10 mL) vanilla
2 cups (500 mL) fresh or frozen raspberries

Topping:
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) quick-cooking rolled oats
1 tsp (5 mL) ground cinnamon
1 tbsp (15 mL) freshly squeezed lemon juice

Instructions

Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.

Topping: In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside.

In a large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda and salt. In another bowl, whisk together sugar, egg, Milk, butter, lemon juice and vanilla. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened.

Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with Topping. Bake for 25 to 30 min or until tops are firm to the touch. Let cool in pan for 10 min. Transfer to rack to cool completely.