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Lemon/Raspberry Streusel Muffins

 Lemon/Raspberry Streusel Muffins
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
12 ServingsPrep: 15 min. Bake: 20 min. + cooling

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

  • 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

2 of 2

Lemon/Raspberry Streusel Muffins (continued)

Directions (continued)

  • 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.