Lemon raspberry streusel muffins recipe

Lemon Raspberry Streusel Muffins recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Lemon Raspberry Streusel Muffins recipe, a perfect blend of tangy lemon and juicy raspberries, topped with a crunchy streusel topping. These muffins are a burst of refreshing flavors that are sure to brighten up your mornings or afternoon tea breaks. With a moist and tender crumb, these muffins are easy to make and will leave you craving for more. The combination of zesty lemon, sweet raspberries, and buttery streusel creates a delectable treat that is both satisfying and irresistible.

Keywords: Lemon Raspberry Streusel Muffins, recipe, tangy, refreshing, moist, tender, zesty, sweet, buttery, delectable.

Lemon raspberry streusel muffins recipe details

Lemon raspberry streusel muffins recipe, recipe Rating: 4.7
Number of votes:118

Ingredients

2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

One 8-ounce carton lemon yogurt

1/2 cup oil

1 teaspoon grated lemon peel

2 eggs

1 cup fresh or frozen raspberries, unthawed

Topping Ingredients:

1/3 cup sugar

1/4 cup flour

2 Tablespoons margarine or butter

Instructions:

Heat oven to 400 degrees. Grease 36 mini muffin cups. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda, and salt; mix well.

In a small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries.

Fill greased muffin cups 3/4 full. In a small bowl, combine 1/3 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in margarine until crumbly. Sprinkle over batter.

Bake at 400 for 11 to 13 minutes or until light brown and toothpick inserted is clean. Cool 5 minutes; remove from muffin cups and serve warm.

Recipe can be baked with regular muffin cups; grease or line 14 regular cups. Bake at 400 degrees for 18 to 20 minutes.