Raspberry and Lemon Muffins with Streusel Topping
Recipe: #1986
November 04, 2011
"This was given to me by my daughter several years ago and has been an A+++++ favorite of our ever since. It has a hint of lemon and chocked full of raspberries. The streusel topping makes the whole muffin a mouth-watering treat."
Original is 12 servings
Ingredients
- MUFFINS
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- STREUSEL TOPPING
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Nutritional
- Serving Size: 1 (63.7 g)
- Calories 182.4
- Total Fat - 4.7 g
- Saturated Fat - 1.1 g
- Cholesterol - 2.5 mg
- Sodium - 121.9 mg
- Total Carbohydrate - 33.4 g
- Dietary Fiber - 0.8 g
- Sugars - 18.1 g
- Protein - 2.2 g
- Calcium - 73.2 mg
- Iron - 0.5 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a small bowl combine the first four ingredients; blend well.
Step 2
In a medium bowl combine the next five ingredients; mix well and then stir in the frozen raspberries--gently.
Step 3
Add yogurt mixture to the flour mixture; stir just till the dry ingredients are moistened--one direction only for muffins (don't mush the raspberries).
Step 4
Spoon batter into 12 cupcake papers that are sprayed slightly with vegetable spray.
Step 5
STREUSEL TOPPING: In a small bowl combine the topping ingredients using a fork until crumbly; sprinkle over the tops of the muffins before baking.
Step 6
Bake at 400 degrees for 16-20 minutes or until muffins are golden and done; immediately remove from pan.
Tips
No special items needed.
7 Reviews
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