Rating: 4 stars
4 Ratings
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  • 5 star values: 2

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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Recipe Summary

Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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