Lemon Raspberry Streusel Muffins Recipes

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

Steps:

• Preheat oven to 375°F. Line 14 standard muffin cups with paper liners. Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
• Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool.

Steps:

• Heat oven to 400.
• Spray bottoms only of 12 regular-size muffin cups with cooking spray or line with paper baking cups.
• In large bowl, mix 2 cups flour, 1/3 cup sugar, the baking powder, baking soda and salt. With spoon, stir in yogurt, oil, lemon peel and egg just until dry ingredients are moistened. Fold in raspberries.
• Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Serve warm.

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.