Lemon Raspberry Streusel Muffins

(8)
  3 reviews
  • 10 min prep time
  • 35 min total time
  • 13 ingredients
  • 36 servings

Ingredients

Muffins

2
cups all-purpose flour
1/2
cup sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
1
container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt
1/2
cup vegetable oil
1
teaspoon grated lemon peel
2
eggs, beaten
1
cup fresh or frozen raspberries (do not thaw)

Topping

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

Directions

  1. 1 Heat oven to 400°F. 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, 1/2 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.
  2. 2 Spoon batter evenly into muffin cups. In small bowl, with pastry blender or fork, mix streusel ingredients until crumbly. Sprinkle over batter in cups.
  3. 3 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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