Makeover Lemon Streusel Muffins Recipes

LEMON/RASPBERRY STREUSEL MUFFINS

Lemon/Raspberry Streusel Muffins image

Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 14

Ingredients

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

Steps:

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED LEMON STREUSEL MUFFINS

Glazed Lemon Streusel Muffins image

Found this recipe on a couple different websites and decided to give them a try. They are terrific. The muffin is a bit denser than the average muffin. Make sure to do the glaze as this certainly kicks them up a notch. Hope you enjoy!

Provided by Sassy in da South

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
1 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup plain yogurt
1/2 cup butter, melted
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice
3 tablespoons flour
3 tablespoons sugar
1 tablespoon cold butter
1/4 cup powdered sugar
1 tablespoon fresh lemon juice

Steps:

In a large bowl, combine the flour, sugar, baking soda and salt. Set aside.
In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice.
Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Let batter rest for 5 minutes.
Grease or paper line muffin cups and fill the cups 3/4 full.
In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.
Bake muffins at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.
Mix together the powdered sugar and enough lemon juice to make a thin glaze. Drizzle over warm muffins.

LEMON STREUSEL MUFFINS

Lemon Streusel Muffins image

Very delectible muffins with a lemony taste and a wonderful streusel to give it a slight sweet taste atop. Wonderful with your morning or mid-morning or anytime coffe or tea. And when no one's looking ...a snack!

Provided by glitter

Categories Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup sugar
1/2 salt
1 (8 ounce) container lemon yogurt
1/2 cup vegetable oil
1 tablespoon fresh lemon zest, grated
2 eggs
1 cup blueberries or 1 cup red raspberries (fresh or frozen thawed)
6 tablespoons sugar
5 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine

Steps:

Preheat the oven to 400*.
Grease or paper line medium sized muffin cups or mini- cups.
In a small bowl, combine flour, baking powder, baking soda, sugar, and salt.
Mix well.
In a large bowl, combine yogurt, oil, lemon zest and the eggs.
mix well.
Add dry ingredients but stir only until it is moistened.
Gently fold in the fruit.
Fill prepared muffin tin three-fourths full with batter.
Topping: Combine sugar,flour and butter and mix until crumbly.
Sprinkle this over the batter.
Bake for 12 to 13 min.
for mini muffins and 20 min.
for medium sized muffins.
Cool for 5 min.
then remove them from their pans (12 muffins or 24 mini) Variation for the muffins: eliminate the fruit and add 14 c.
popy seeds or 1 c.
finely chopped pecans.

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