Raspberry Lemon Streusel Muffins are superb! These festive muffins are great for a holiday breakfast. Raspberries, lemon peel and lemon yogurt along with a streusel topping make for one scrumptious muffin. If you enjoy muffins for breakfast, these should be at the top of your list!
8oz. containerlemon Greek yogurtor 1 ½ of the 5.3-oz. containers blended yogurt (You can also use Icelandic yogurt)
1tbsp.lemon peelfreshly grated
1/2cupcanola oilor use coconut oil or avocado oil
2largeeggs
6oz. containerfresh raspberries
STREUSEL TOPPING:
1/3 cupgranulated sugar
¼ cup UNBLEACHED flour
2 tbsp. unsalted buttercold
Instructions
MUFFINS:
Preheat oven to 425°.
Combine flour, granulated sugar, salt, baking soda and baking powder in a large mixing bowl.
Stir well; set aside.
Whisk yogurt, lemon peel, oil and eggs until smooth in a separate mixing bowl.
Fold yogurt mixture and raspberries gently into flour mixture until just moistened.
Mixture will be thick.
Line about 16 muffin tins with paper liners.
Spoon batter into muffin liners almost to the top.
Top with Streusel topping.
Bake at 425° about 5 minutes.
Reduce heat to 350° and bake an additional 10-15 minutes or until a toothpick inserted in center comes out clean.
STREUSEL TOPPING:
Stir flour and granulated sugar together.
Cut in butter with a pastry blender.
Spoon approximately one tablespoon streusel topping over top of each muffin.
Bake at 425° for 5 minutes.
Reduce heat to 350° and baking an additional 10-15 minutes or until done.
Notes
NOTE: I sprayed the muffin tins and the muffin liners with cooking spray before adding the muffin batter. Try to clean off the top of the muffin tin so the streusel topping is not sprinkled over the top before baking. This will prevent browning.