Side Pannel
Raspberry Lemon Muffin
Raspberry Lemon Muffin
- Recipe Submitted by maryjosh on 03/05/2019
Ingredients List
- 1 C fresh or frozen (thawed) raspberries
- 1¾ C all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ C white sugar
- 1 egg, beaten
- ¾ C milk
- ¼ C butter, melted
- ¼ C greek lemon yogurt
- ½ C all purpose flour
- ½ C sugar
- ¼ C cold butter, cubed
- 1 tsp lemon zest
Directions
Line a muffin pan with cupcake liners
In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
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.
In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
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.
Cool on a wire rack for 10-15 minutes before serving.
In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
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.
In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
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.
Cool on a wire rack for 10-15 minutes before serving.
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