LEMON RASPBERRY STREUSEL MUFFINS

Lemon Raspberry Streusel Muffins with a lovely bright, raspberry flavor and topped with a sweet buttery streusel topping. Perfect morning treat!

Moist and sunshiny sweet, these Lemon Raspberry Crumb Muffins are so good with a cup of coffee! Loaded with fresh raspberries and bursting with real lemon flavor, these are a must try for any lemon and raspberry lover!

One of my favorite flavor combinations? Lemon and raspberry!!! I have a ton of lemon raspberry cake recipes that I love and bake often. But sometimes the idea of baking a cake is daunting…


so that’s where these humble lemon raspberry crumb muffins come in! They’re loaded with bright lemon flavor, bursting with jammy pockets of raspberries, and topped with buttery crumbs. A lemon glaze can be added or left out, depending on your mood. But we typically add it because we love the extra perky lemon flavor it adds. And because we’re suckers for a good glaze! #guilty

Lemon Raspberry Streusel Muffins are one of my absolute favorite muffin recipes at my house…and we love muffins! They are delicious, but also pretty healthy with a few substitutions.  I like the lemon taste because it is very subtle, but if you aren’t a fan of lemon, it is very easy to use whatever flavor of yogurt you prefer.
How do you make the best muffins?
One tip for success with muffins of nearly any kind is to only mix the batter until combined. Over mixing really affects the light, fluffy texture muffins have. Also, if you want perfectly domed muffins, increase the baking temperature 25 degrees for the first 5 minutes, then decrease temp to 400 and bake an additional 10-12 minutes.

Ingredients
Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 container (6 oz) Yoplait® Original yogurt lemon burst
  • 1/2 cup vegetable oil
  • 1 teaspoon grated lemon peel
  • 2 eggs, beaten
  • 1 cup fresh or frozen raspberries (do not thaw)

Topping

  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine

Steps

  1. Heat oven to 400°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups. In large bowl, mix 2 cups flour, 1/2 cup sugar, the baking powder, baking soda and salt. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened. Fold in raspberries.
  2. Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Serve warm.

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