Raspberry Lemon Streusel Muffins

🧂 Ingredients

• 2 cups UNBLEACHED all-purpose flour

  bleached flour toughens baked goods
• 1/2 cup granulated sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 8 oz. container lemon Greek yogurt

  or 1 ½ of the 5.3-oz. containers blended yogurt (You can also use Icelandic yogurt)
• 1 tbsp. lemon peel

  freshly grated
• 1/2 cup canola oil

  or use coconut oil or avocado oil
• 2 large eggs
• 6 oz. container fresh raspberries
• 1/3 cup granulated sugar
• ¼ cup UNBLEACHED flour
• 2 tbsp. unsalted butter

  cold

Instructions

• 1 Preheat oven to 425°.
• 2 Combine flour, granulated sugar, salt, baking soda and baking powder in a large
  mixing bowl.
• 3 Stir well; set aside.
• 4 Whisk yogurt, lemon peel, oil and eggs until smooth in a separate mixing bowl.
• 5 Fold yogurt mixture and raspberries gently into flour mixture until just
  moistened.
• 6 Mixture will be thick.
• 7 Line about 16 muffin tins with paper liners.
• 8 Spoon batter into muffin liners almost to the top.
• 9 Top with Streusel topping.
• 10 Bake at 425° about 5 minutes.
• 11 Reduce heat to 350° and bake an additional 10-15 minutes or until a toothpick
  inserted in center comes out clean.
• 12 Stir flour and granulated sugar together.
• 13 Cut in butter with a pastry blender.
• 14 Spoon approximately one tablespoon streusel topping over top of each muffin.
• 15 Bake at 425° for 5 minutes.
• 16 Reduce heat to 350° and baking an additional 10-15 minutes or until done.

Nutrition Info