Cool in pan 10 minutes before removing to a wire rack. Made these muffins this morning....we loved them...they were light, moist and flavorful. Transfer to the oven to bake for 7 minutes. I used blueberries as that was what I had on hand. Pour the dry ingredients into the wet and combine. I cut sugar back to 2/3 cup and plenty sweet. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with liners, or grease it well with cooking spray. Can’t wait to indulge with my family:) Very easy recipe to follow. The Food Medic is an educational platform and media group founded by Dr. Hazel Wallace. © Copyright 2020 Meredith Corporation. —Marie Herr, Berea, Ohio, Lemon/Raspberry Streusel Muffins Recipe photo by Taste of Home. First, I must say that I didn't follow this recipe exactly. Offers may be subject to change without notice. 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If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Mix up the dry ingredients and the streusel topping for these up to two days before you bake them, and store in zip-top plastic bags. Taste of Home is America's #1 cooking magazine. Sprinkle remaining sugar over the tops for decoration, if desired. Take my advice and use at least 1 cup of sugar if not 1 cup and 1/4 sugar. These muffins are SOOOO yummy! Bake at 400° for 18-20 minutes or until muffins test done. * Percent Daily Values are based on a 2000 calorie diet. My name is Luce (more commonly known as WhatLuceEats) and I'm a recipe developer and food photographer. I didn't notice that the description said not to use yogurt with fruit on the bottom, but that's exactly what I used. Also had fresh lemons on hand, so instead of using the 2 measurements of zest, I squeezed 1 whole lemon for the juice. Information is not currently available for this nutrient. I normally don't like super sweet desserts but in this case, the sugar works well with both the lemon and raspberries because it offsets the tartness with its' sweetness. The lemon flavor was good but I like a strong lemon taste. They did have blueberry yogurt and frozen blueberries. Amount is based on available nutrient data. I also compaired the amounut of sugar to flour used in other muffin recipes in my southern living book collection. Fold in the raspberries. This turned out beautiful, it just wasn't sweet enough. Great recipe and got thumbs up from the family! 2 tablespoons white sugar for decoration (Optional). From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Really good- moist, just sweet enough, nice to have a different kind of muffin besides the old stand bys. I made these 2 substitutions, but followed the rest of the recipe exactly. Good luck! I made mini muffins & they took about 10 to 12 minutes to bake. Will make it again for sure! Stir the wet ingredients into the flour mixture, stirring just until moistened. Just pop one in the microwave in the morning for 20 seconds and, voila: an easy, yummy breakfast on the go! I used one whole egg instead of the egg whites and they turned out fine. Oh Wow! In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. Am new to your website and can’t tell you how much I loved this recipe. MyRecipes.com is part of the Allrecipes Food Group. Easily adaptable to what you have. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. It was like eating a a big ball of dough, bummer I think I'll have to throw them away :(, Congrats! You can use any kind of yogurt without fruit on the bottom. Store in an airtight container and consume within 2 days or 4 if stored in the fridge. They’d also make a pretty great addition to lunchboxes since they travel well and are also nut-free. I will make them again. My local grocery did not have lemon yogurt, or rasberries. this link is to an external site that may or may not meet accessibility guidelines. Yum! The batter came together nicely -a little fluffy, and I did not overmix, just enough to combine. These muffins are pretty tasty and guiltless. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. I fell in love with being in the kitchen nearly 2 years ago when I adapted my lifestyle to being plant-based. https://www.tasteofhome.com/recipes/lemon-raspberry-streusel-muffins I also took the option and sprinkled raw sugar cane on top of the muffins for decoration. Then immediately turn the oven’s temperature down to 350 degrees F and bake for an additional 10 to 12 minutes, until the tops are lightly golden brown and nicely shaped. I love lemon desserts so next time I might add a couple teaspoons of fresh lemon juice to the recipe. Toss together 2 tablespoons flour and raspberries; fold into batter. I couldn't find plain lemon yogurt at the grocery store, but lemon-meringue pie flavored yogurt acted as a fine substitute. I loved the lemon/blueberry flavor. Excellent muffins! Since the raspberries were quite large, I cut them in 1/2 and had a better distribution of berries in the better. Copyright © 1995 - 2020 Public Broadcasting Service (PBS). The topping is crunchy and the texture of the muffins is light. Spoon into lightly greased muffin pans, filling two-thirds full. Could have used more lemon flavor, but they were moist. (Raspberry) They came out really great nonetheless. Deliciously light, fluffy and moist Lemon Raspberry Muffins. This recipe is so great, I can't believe it is low fat! Hope you enjoy! I used 3/4 of a cup of sugar instead and it still was not sweet enough. These are sooo delicious! It still had good lemon flavor but I look forward to making this again with the full amount of lemon yogurt the recipe suggests. JUST MADE THESE, THEY ARE DELICIOUS CANNOT WAIT FOR MY HUSBAND OF 48 YEARS TO TASTE,I KNOW HE WILL LIKE THIS RECIPE, Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. Gently fold in the frozen raspberries and divide the mixture between 10 in the muffin tray. this link is to an external site that may or may not meet accessibility guidelines. In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. I know that my rating it at 5 stars will frustrate some, but I truly think that the base recipe is great. Does anyone else have a huge problem keeping fresh raspberries around? Fill greased or paper-lined muffin cups three-fourths full. In a measuring cup mix together milk and lemon juice. I added extra berries to the batter and topped the muffins with a crumb topping. Our partner in public broadcasting: Place muffin liners in a muffin tin and set aside. Grease a 12 cup muffin tin, or line with paper liners. Delicious. Not one of us would've guessed these were low in fat. Will be making again and again! Cool muffins in the tin on a wire rack. Pour the wet ingredients into the dry ingredients and mix until barely combined. I love pastries for breakfast but don't eat them because of the fat/sugar content. In a mixing bowl, add lemon juice, vanilla extract, maple syrup and yoghurt. Since raspberries aren’t in season at the moment, this recipe calls for frozen raspberries, (which are often cheaper than the fresh variety too!)