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.
Recipe by Southern Living December 2003
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03/13/2010
Thought these were okay. Could have used more lemon flavor, but they were moist. I will keep looking for another recipe.
11/25/2009
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!
08/09/2009
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.
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