Mimis Raspberry And Lemon Muffins With Streusel Topping Recipes

LEMON/RASPBERRY STREUSEL MUFFINS

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.

MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.

RASPBERRY MUFFINS WITH PECAN STREUSEL

Steps:

• For the streusel topping, mix all the ingredients together in a bowl until the mixture resembles moist crumbs.
• For the muffins, preheat oven to 375 degrees F. Spray muffin tins (12 regular sized cups) with cooking spray or line with muffin liners.
• Mix flour sugar baking powder and salt together in a mixing bowl. Make a well in the center of the flour mixture.
• In a separate bowl, blend the milk, butter and egg. Add the milk mixture to the flour mixture and stir by hand until the batter is evenly moistened. Fold in 1/2 cup of the raspberries.
• Fill the muffin tins about 3/4 full. Top with the remaining raspberries and sprinkle with the streusel topping.
• Bake approximately 25 - 30 minute Cool about 10 minute in the pan before removing them. They can also be frozen for up to 6 weeks.

RASPBERRY-TOPPED LEMON MUFFINS

Steps:

• Preheat oven to 375°F. Line 14 standard muffin cups with paper liners. Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
• Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool.