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Lemon Raspberry Streusel Muffins Recipe

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This recipe for Lemon Raspberry Streusel Muffins, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 Oz.) container lemon yogurt
1/2 cup oil
1 tsp. grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)


1/3 cup sugar
1/4 cup flour
2 Tbsp margarine or butter

Heat oven to 400 degrees. Grease 36 miniature muffin cups or 12 regular muffin cups.In a large bowl, combine flour, 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.

Topping: In 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.

Mini Muffins: Bake at 400 degrees for 11-13 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm.
Regular Muffins: Bake at 400 degrees for 18-20 minutes or until light golden brown.




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