raspberry-lemon-muffins

Muffins are the ideal morning breakfast and snack and mid-morning pick-me-up. There’s really no time where we wouldn’t scarf down a muffin. And this recipe in particular with its simple steps and fruity sugar-topped morsels is a crowd-pleaser–for both kids and their parents. Originally spotted on Tide & Thyme, we adapted the recipe slightly to fit our taste buds.

Ingredients:
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1 cup (8 oz) vanilla yogurt
1/2 cup vegetable oil
1 tsp lemon zest
juice of 1/2 a lemon
1 cup raspberries (fresh or frozen–we used fresh)

For the streusel topping:
1/4 cup sugar
1/4 cup all-purpose flour
2 Tbsp butter

Method:
1. Preheat oven to 400. Line a cupcake tin with paper liners and set aside.

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2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt.

3. Combine eggs, yogurt, oil, lemon zest, and lemon juice in a small bowl. Mix well.

4. Stir into the dry ingredients until moistened. Gently fold in the raspberries.

5. Fill the liners 3/4 of the way full.

6. For the topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 Tbsp over each muffin.

7. Bake at 400 for 18-20 minutes, or until a toothpick insterted into the muffins comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Yields about 1 dozen muffins.

Tell us about your raspberry lemon muffins. Did you adapt this recipe at all? How did they turn out? 

Photo by Erin Lem; recipe adapted from Tide & Thyme

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