LEMON RASPBERRY STREUSEL MUFFINS

Butter With a Side of Bread: Lemon Raspberry Streusel Muffins

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!)
2 eggs
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.)
Butter With a Side of Bread: Lemon Raspberry Streusel Muffins

Streusel Topping

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.

Butter With a Side of Bread: Lemon Raspberry Streusel Muffins

 

Butter With a Side of Bread: Lemon Raspberry Streusel Muffins

 

Butter With a Side of Bread: Lemon Raspberry Streusel Muffins

 

7 COMMENTS

  1. Okay, I have a huge list of recipes that I need to try and this recipe is going right to the top of the list! Looks fabulous!!! Thank you! –Fran 🙂

  2. I love muffins and muffins with streusel on top, that almost makes it like cake, but it's cake for breakfast! Thanks for sharing at Thursday's Treasures, I'm featuring you this week on the blog and on my facebook page!

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