Options

Format:
Include:
PRINT
See more

Lemon-Raspberry Muffins

Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags.

Southern Living DECEMBER 2003

  • Yield: Makes 1 dozen

Ingredients

  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (8-ounce) container lemon yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon grated lemon rind
  • 1 (6-ounce) package fresh raspberries (about 1 1/4 cups) or 1 (6-ounce) package frozen raspberries, unthawed*
  • 3 tablespoons sugar
  • 1 tablespoon cold butter or margarine

Preparation

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

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

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

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.

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

*Blueberries may be substituted for raspberries.

advertisement

Go to Full Version of

Lemon-Raspberry Muffins Recipe

advertisement