We love muffins at our house and this recipe is one of my favorites because it is actually pretty healthy with a few substitutions. I like the lemon taste because it is very subtle, but if you aren’t a fan of lemon, it is very easy to use whatever flavor you prefer.
Lemon Raspberry Streusel Muffins
6 oz lemon yogurt (I used Greek yogurt in this batch and it worked well – use whatever flavor you want!)
1/2 cup sugar
3/4 cup oil (I always substitute at least 1/2 of this amount with applesauce, sometimes all of it. If you replace all the oil with applesauce, it will make them more dense and a little chewy but they are still delicious)
2 cups flour (I often replace half of this amount with whole wheat flour)
2 tsp. baking powder
1/2 tsp. baking soda
1 cup fresh or frozen raspberries (I used a 6 oz container of fresh raspberries)
Mix yogurt, eggs, sugar and oil and then add the dry ingredients and stir until well mixed. Fold in raspberries and fill muffin cups 3/4 full. (This recipe makes about 18 regular sized muffins.)
1/3 cup sugar
1/4 cup flour
2 Tbsp. butter
Blend with a fork to cut in butter until crumbly. Sprinkle topping over batter and bake at 400 for 18-22 minutes.