Raspberry Lemon White Chocolate Mini Muffins

Ingredients

• For the mini muffins:
• 1 ¼ cup all-purpose flour
• ½ tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon kosher salt
• ½ stick unsalted butter, softened to room temperature
• ½ cup Splenda® Monk Fruit Sweetener Pouch
• 1 egg
• 1 tablespoon vanilla extract
• ½ cup buttermilk
• 1 cup frozen raspberries
• 1 teaspoon lemon zest
• For the crumble:
• ¼ cup Splenda® Monk Fruit Sweetener Pouch
• 2 tablespoons all-purpose flour
• 1 tablespoon melted butter
• For the white chocolate drizzle:
• ¼ cup stevia-sweetened white chocolate
• 1 teaspoon coconut oil