Raspberry Lemon Muffins

Overview

  • Yield: 8 muffins

Ingredients

  • 1 C fresh or frozen (thawed) raspberries

  • 1 3/4 C all purpose flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/3 C white sugar

  • 1 egg, beaten

  • 3/4 C milk

  • 1/4 C butter, melted

  • 1/4 C greek lemon yogurt

  • 1/2 C all purpose flour

  • 1/2 C sugar

  • 1/4 C cold butter, cubed

  • 1 tsp lemon zest

Method

  1. Line a muffin pan with cupcake liners
  1. In a large mixing bowl, combine 1 1 3/4 C flour, baking powder, 1/3 C sugar and salt.
  1. In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.
  1. In a smaller mixing bowl, combine 1/2 C all-purpose flour, 1/2 C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
  1. Put about 1/4 C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
  1. Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.
  1. Cool on a wire rack for 10-15 minutes before serving.

Notes

  • Frozen berries require longer baking than fresh berries. If using fresh berries, reduce the baking time to 15 - 18 minutes or until a toothpick inserted comes out clean. or with dry crumb.

References and Acknowledgments

Raspberry Lemon Muffins