Preheat oven to 350 degrees. Line muffin cups with liners.

Mix together eggs, extract, lemon zest and juice, oil, yogurt and sugar.

In a small bowl whisk together flour, baking powder and salt. Gradually add to lemon mixture, stirring until it's completely incorporated.

Dust raspberries with flour. Gently fold into batter, taking care not to smash the berries.

Fill muffin cups about 2/3 full.

Prepare the crumb mixture buy crumbling the cold butter into the sugar.flour with your fingers. Generously sprinkle over the tops of the muffins.

Bake muffins for 20-25 minutes, toothpick inserted in center will come out clean when done.

Let muffins sit for about 5 minutes.

Prepare glaze by mixing the powdered sugar and the lemon juice together until smooth. Drizzle over warm muffins.

Can be made into one large loaf of bread or mini loaves for a variation. Large loaf will bake in about 50 minutes.