LEMON RASPBERRY STREUSEL MUFFINS
July 20, 2017
Lemon Raspberry Streusel Muffins with a lovely bright, raspberry flavor and topped with a sweet buttery streusel topping. Perfect morning treat!
Lemon Raspberry Streusel Muffins are one of my absolute favorite muffin recipes at my house…and we love muffins! They are delicious, but also pretty healthy with a few substitutions. I like the lemon taste because it is very subtle, but if you aren’t a fan of lemon, it is very easy to use whatever flavor of yogurt you prefer.
How do you make the best muffins?
One tip for success with muffins of nearly any kind is to only mix the batter until combined. Over mixing really affects the light, fluffy texture muffins have. Also, if you want perfectly domed muffins, increase the baking temperature 25 degrees for the first 5 minutes, then decrease temp to 400 and bake an additional 10-12 minutes.
Lemon Raspberry Streusel Muffins
- 6 oz lemon yogurt (I used Greek yogurt in this batch and it worked well – use whatever flavor you want!)
- 2 eggs
- 1/2 cup sugar
- 3/4 cup oil (I always substitute at least 1/2 of this amount with applesauce, sometimes all of it. If you replace all the oil with applesauce, it will make them more dense and a little chewy but they are still delicious)
- 2 cups flour (I often replace half of this amount with whole wheat flour)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup fresh or frozen raspberries (I used a 6 oz container of fresh raspberries)
- 1/3 cup sugar
- 1/4 cup flour
- 2 Tbsp. butter