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Raspberry Lemon Streusel Muffins | Can't Stay Out of the Kitchen

Raspberry Lemon Streusel Muffins

Teresa Ambra
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!
5 from 3 votes
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Prep Time 25 minutes
Cook Time 19 minutes
Total Time 44 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 203 kcal

Equipment

  • 2 12-tin regular muffin pans
  • 1 large mixing bowl
  • 2 small mixing bowls
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 lemon zester or grater
  • 1 whisk
  • 1 pastry blender

Ingredients
  

MUFFINS:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1/2 cup granulated sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. baking powder
  • 8 oz. container lemon Greek yogurt or 1 ½ of the 5.3-oz. containers blended yogurt (You can also use Icelandic yogurt)
  • 1 tbsp. lemon peel freshly grated
  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 2 large eggs
  • 6 oz. container fresh raspberries

STREUSEL TOPPING:

  • 1/3 cup granulated sugar
  • ¼ cup UNBLEACHED flour
  • 2 tbsp. unsalted butter cold

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.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 203kcalCarbohydrates: 26gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 28mgSodium: 182mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 85IUVitamin C: 4mgCalcium: 63mgIron: 1mg
Keyword breakfast, brunch, lemon, muffins, raspberries
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