Lemon/Raspberry Streusel Muffins

  Breakfast

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.

Lemon/Raspberry Streusel Muffins

Average Rating: 4.75

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: about 1 dozen.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature, lightly beaten
  • 1 cup lemon yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen raspberries

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

Instructions

  • 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 each: 272 calories, 12g fat (3g saturated fat), 41mg cholesterol, 258mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 4g protein.

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