PREPARATION

In a bowl put the flour, the baking powder, the baking soda, salt and mix using a spoon.

In the mixer bowl, add the butter, two kinds of sugar, honey, vanilla and
whisk at a medium to high speed, until they get fluffy, for approximately 5 minutes. Turn off the mixer, use a spatula to push  the ingredients that have remained in the sides of the bowl down, turn the mixer on again, at medium speed, gradually pour the milk, the yogurt  and keep on mixing, until they become homogenous.

Add the eggs and, once homogenized, put the flour mixture in small additions, making sure that the previous addition gets completely incorporated before adding the next one.

Stop the mixer and transfer the mixture into a pastry bag.

In a metallic muffin pan, put 6 special pastry liners for muffins.

Cut the tip of the bag and put 60 g. from the mixture to the bottom of each liner, place a raspberry of 10 g. on top, add another 60g of the mixture and finish with 10g of raspberries and 20 g. of streusel.

Bake in a preheat oven, fan-assisted, at 160 °C for approximately 35 minutes.

Check whether they are baked by insert a toothpick into the muffins and whether it comes out dry with very little moisture in it.

Remove from the oven and let them cool at room temperature.