This muffin is a sure winner! Tart and crunchy, Lemon Raspberry Streusel Muffins are great for breakfast or an after school snack. Yogurt is the key to keeping the muffins moist and flavorful. Topped with a streusel topping, you won’t be able to eat just one.

Lemon Raspberry Streusel Muffins

Lemon and Raspberry have always been a favorite flavor combination. Tart lemon flavor with sweet raspberries makes these muffins a delightful addition to any breakfast meal. The finishing touch is a crunchy streusel topping. So yummy

Lemon Raspberry Streusel Muffins

What’s needed?

  • 2 cups all-purpose flour (you could also use whole wheat flour)
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup (8 ounces) lemon yogurt (if you don’t have lemon yogurt on hand, mix 1 tablespoon of lemon juice with plain or vanilla yogurt)
  • 1/2 cup vegetable (or canola) oil
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen raspberries

Streusel Topping:

  • 1/3 cup sugar
  • 1/4 all-purpose flour
  • 2 tablespoons butter or margarine

How to make Lemon Raspberry Streusel Muffins?

  • In a large bowl, combine the dry ingredients and mix together.
  • In a medium bowl, combine the eggs, yogurt, oil and lemon zest. Mix well.
  • Add wet ingredients to dry and mix only until combined. Fold in the raspberries. Fill paper-lined muffin cups 3/4 full with batter.
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  • For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs.
  • Sprinkle one tablespoon of the mixture over each muffin.
Add streusel topping.
  • Bake muffins for 18-20 minutes at 400 degrees. Cool in pan for 10 minutes before removing. This recipe makes about 12 muffins.
Lemon Raspberry Streusel Muffins

I made fluffy, scrambled eggs and served fresh oranges with these muffins. They disappear quickly, so you might want to consider making a double batch!