Lemon-Raspberry Muffins

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Southern Living

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Ingredients

2 1/4 cups all-purpose flour, divided

1/2 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 (8-ounce) container lemon yogurt

1/2 cup vegetable oil

2 large eggs

1 teaspoon grated lemon rind

1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*

3 tablespoons sugar

1 tablespoon cold butter or margarine

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