Raspberry Lemon Muffins

Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these Raspberry Lemon Muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.

Good Monday morning! Are you ready for the coming week? What will you be doing this week? Working? Vacationing? Finals? I will be doing two of those activities; unfortunately, vacationing isn’t one of them. However, after Wednesday, I will be free of anything to do with school for a couple of weeks so I will have a partial vacation. A vacation from school but not work. Ah well. Vacation will come soon enough and I cannot wait! I think we will be going to Ft. Myers Beach again this year. I love the West Coast of Florida. It’s funny, I live on the East Coast of Florida now, and quite close to the beach, but I still go on vacation to a beach on the other side of the state. It’s a different atmosphere on the West Coast of Florida; an eclectic array of shops, bars and dining compared to that of the East Coast.

Where will you be vacationing this year?

Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.

I used lemon yogurt in the dough and lemon zest in the crumb topping to give these raspberry muffins a hint of lemon. After all, lemon does pair well with raspberry. Think raspberry lemonade. Yum. I hope you enjoy this recipe!

Recipe: Raspberry Lemon Muffins

Yield: 8

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

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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

Instructions

1. Line a muffin pan with cupcake liners
2. In a large mixing bowl, combine 1 1 3/4 C flour, baking powder, 1/3 C sugar and salt.
3. 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.
4. 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.
5. Put about 1/4 C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
6. 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.
7. 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.

Adapted from Better Homes and Gardens New Cookbook

A couple more muffin recipes that you may enjoy:

Peanut Butter Muffins with Peanut Butter Chocolate Streusel

Butterscotch Pumpkin Muffins