Lemon/Raspberry Streusel Muffins Recipe
Lemon/Raspberry Streusel Muffins Recipe photo by Taste of Home

Lemon/Raspberry Streusel Muffins Recipe

Publisher Photo
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) lemon yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon grated lemon peel
  • 1 cup fresh or frozen raspberries
  • TOPPING:
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine

Nutritional Facts

1 serving (1 each) equals 272 calories, 12 g fat (3 g saturated fat), 41 mg cholesterol, 258 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.
Originally published as Lemon/Raspberry Streusel Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p75

Nutritional Facts

1 serving (1 each) equals 272 calories, 12 g fat (3 g saturated fat), 41 mg cholesterol, 258 mg sodium, 37 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Lemon/Raspberry Streusel Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 25, 2014

The only thing I did not like is the streusel topping but other than that family loved them and I will be making again and again.

MY REVIEW
Reviewed Apr. 17, 2014

The muffins turned out really good..I used raspberry yogurt with added lemon yogurt to make up the difference since my yogurt was only a 5 oz portion. I also added a 1/2 tsp of raspberry extract.I will be making these agan.

MY REVIEW
Reviewed Oct. 15, 2013

Absolutely delicious. Baked up high and beautiful. This one is a keeper!

MY REVIEW
Reviewed Sep. 23, 2013

Wonderful texture and taste made exactly as is. I used fresh grated lemon peel. I also made

8 large muffins.

MY REVIEW
Reviewed Mar. 24, 2012

These muffins were OK. A little bland and the texture could be better. Did not like the topping. Think I will keep on looking for a raspberry muffin recipe.

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