Lemon Raspberry Muffins with a light lemon flavor, filled with fresh raspberries and then topped with a sweet buttery streusel topping. These muffins are perfect for breakfast or a sweet snack any time of the day!
Keyword: lemon raspberry muffins
Author: Butter With A Side of Bread
6ozlemon yogurtI used Greek yogurt in this batch and it worked well – use whatever flavor you want!
3/4cupoilI 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
2cupsflourI often replace half of this amount with whole wheat flour
1cupfresh or frozen raspberriesI used a 6 oz container of fresh raspberries
In a large bowl, mix yogurt, eggs, sugar and oil. In a separate bowl, mix together the flour, baking powder and baking soda.
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.)
To make streusel, use a pastry blender or a fork to mash ingredients for several minutes, until butter is well incorporated and the consistency more like crumbles than sand.
Sprinkle topping over batter and bake bake muffins at 400° for 18-22 minutes.
* If you prefer a stronger lemon flavor, just add a teaspoon of lemon extract to the batter, and/or a little bit of lemon zest as well!