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Yield
Makes 1 dozen

How to Make It

Step 1

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

Step 2

Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Step 3

Toss together 2 tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

Step 4

Combine remaining 2 tablespoons flour and 3 tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

Step 5

Bake at 375° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.

Step 6

*Blueberries may be substituted for raspberries.

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