Lemon Raspberry Streusel Muffins

Name: Lemon Raspberry Streusel Muffins
Prep time: 10 min
Total time: 35 min
Yield: 12
Ingredients: 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 yogurt lemon burst; 1/2 cup vegetable oil; 1 teaspoon grated lemon peel; 2 eggs, beaten; 1 cup fresh or frozen raspberries (do not thaw); 1/3 cup sugar; 1/4 cup all-purpose flour; 2 tablespoons butter or margarine

(9)

0 Questions

Write a Review
Ask a Question

Pillsbury Kitchens

Updated Mar 10, 2021

Lemon Raspberry Streusel Muffins

(9)

0 Questions

Write a Review
Ask a Question

Prep Time 10 min
Total 35 min
Ingredients 13
Servings 12

Pin
Keep Screen On

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 yogurt lemon burst
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

Instructions

Step
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.
Step
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.
Step
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.