Lemon-Raspberry Muffins

4 Reviews
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Yield
Makes 1 dozen
December 2003
RECIPE BY Southern Living

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.

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

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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Ratings & Reviews

SarahIP's Review

anniehoppy050
August 10, 2009
Easy and delicious! I couldn't find plain lemon yogurt at the grocery store, but lemon-meringue pie flavored yogurt acted as a fine substitute. I like how the topping doesn't crumble all over the place once baked.

anniehoppy050's Review

kjok1212
October 07, 2011
N/A

kjok1212's Review

StarV579
March 14, 2010
Thought these were okay. Could have used more lemon flavor, but they were moist. I will keep looking for another recipe.

StarV579's Review

SarahIP
November 25, 2009
WARNING: This recipe does not have enough sugar! Needs slightly more sugar in the topping, possibly 4 tablespoons sugar instead of 3. Also, it calls for 1/2 cup sugar to 2 cups flour! Hello! I used 3/4 of a cup of sugar instead and it still was not sweet enough. Take my advice and use at least 1 cup of sugar if not 1 cup and 1/4 sugar. I also compaired the amounut of sugar to flour used in other muffin recipes in my southern living book collection. Good luck! This turned out beautiful, it just wasn't sweet enough. With enough sugar, it has the potential to be great!