Print Options

 
 
 Print
Lemon/Raspberry Streusel Muffins Recipe

Lemon/Raspberry Streusel Muffins Recipe

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 YIELD: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

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.

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.