Lemon-Raspberry Streusel Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: about 1 dozen.
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
Ingredients
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2 cups all-purpose flour
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1/2 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 large eggs, room temperature, lightly beaten
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1 cup lemon yogurt
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1/2 cup canola oil
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1 teaspoon grated lemon zest
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1 cup fresh or frozen raspberries
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TOPPING:
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1/3 cup sugar
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1/4 cup all-purpose flour
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2 tablespoons butter or margarine
Directions
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1.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; 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.
Nutrition Facts
1 muffin: 272 calories, 12g fat (3g saturated fat), 41mg cholesterol, 258mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 4g protein.
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