These bakery style muffins are made from a fluffy chai spiced cake filled with tart raspberries, topped with a crunchy brown sugar streusel and lemon maple glaze.
Whisk the melted butter, oil, sugar, eggs, vanilla, buttermilk and yogurt together until smooth and well combined. The liquid will be a pale yellow once all is mixed together.
Scoop the muffin batter into each lined muffin tin. Top with the streusel. Press the streusel gently into the muffin batter.Bake at 400 F (204C) for 10 minutes.Reduce the oven temperature to 350 F (177C) for the remaining time.