Tuesday, October 21, 2008

Lemon Raspberry Muffins with Streusel Topping

Sorry the picture is really bad on this one. I tried over 30 pictures of these muffins and couldn't get a decent picture. I would have tried again in the morning but every muffin was gone by morning. This muffin was very good. I'll be making it again soon. The lemon and raspberry flavors together were tasty and the topping really helped to make the muffin. I found the recipe here:

2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, melted
1/2 cup of milk
Juice from 1 lemon
1 tsp vanilla
2 eggs
Zest from 1 lemon, chopped finely
8 oz fresh raspberries (frozen would work too)

Streusel Topping:
1/4 cup of white sugar
2 tbsp flour
2 tbsp cold butter, chopped into pieces
Combine all ingredients with fingers until flaky and crumbly.

Preheat oven to 400 degrees. Spray muffin tin with cooking spray. Combine flour, sugar, baking powder and salt; blend well. In another bowl, combine melted butter, milk, lemon juice, lemon zest, vanilla and eggs; mix thoroughly. Slowly stir egg mixture into the flour mixture until well blended. Add the raspberries and mix slowly and carefully. Spoon batter evenly into greased muffin tins. Top each muffin with streusel topping. Bake in the oven for 15-17 minutes or until lightly browned (don't over bake).

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  1. I am so glad you liked the muffins - I think they are wonderful. Thanks for the shout out on your blog.

  2. Your welcome. I look forward to reading more on your blog.


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