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Lemon/Raspberry Streusel Muffins Recipe

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

Contributor:  
Contributor:  
Gail Eagleton

Category:
Category:

Ingredients:  
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, lightly beaten
1 cup (8 ounces) 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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
1 dozen
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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