Lemon Raspberry Streusel Muffins with a lovely bright, raspberry flavor and topped with a sweet buttery streusel topping. Perfect morning treat!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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
1/3 cup sugar
1/4 cup flour
2 Tbsp. butter
Mix yogurt, eggs, sugar and oil.
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.)
Blend streusel ingredients with a fork to cut in butter until crumbly.
Sprinkle topping over batter and bake bake muffins at 400 degrees F for 18-22 minutes.