Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these Raspberry Lemon Muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.
Good Monday morning! Are you ready for the coming week? What will you be doing this week? Working? Vacationing? Finals? I will be doing two of those activities; unfortunately, vacationing isn’t one of them. However, after Wednesday, I will be free of anything to do with school for a couple of weeks so I will have a partial vacation. A vacation from school but not work. Ah well. Vacation will come soon enough and I cannot wait! I think we will be going to Ft. Myers Beach again this year. I love the West Coast of Florida. It’s funny, I live on the East Coast of Florida now, and quite close to the beach, but I still go on vacation to a beach on the other side of the state. It’s a different atmosphere on the West Coast of Florida; an eclectic array of shops, bars and dining compared to that of the East Coast.
Where will you be vacationing this year?
Today I am sharing a sweet little breakfast treat that will make your morning breakfast tastier and easier to put together. Just prepare these muffins over the weekend and You’ll have a grab and go breakfast for a couple days during the week.
I used lemon yogurt in the dough and lemon zest in the crumb topping to give these raspberry muffins a hint of lemon. After all, lemon does pair well with raspberry. Think raspberry lemonade. Yum. I hope you enjoy this recipe!
- 1 C fresh or frozen (thawed) raspberries
- 1¾ C all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ⅓ C white sugar
- 1 egg, beaten
- ¾ C milk
- ¼ C butter, melted
- ¼ C greek lemon yogurt
- ½ C all purpose flour
- ½ C sugar
- ¼ C cold butter, cubed
- 1 tsp lemon zest
- Line a muffin pan with cupcake liners
- In a large mixing bowl, combine 1 1¾ C flour, baking powder, ⅓ C sugar and salt.
- In another mixing bowl, combine the egg, milk, melted butter. Add the mixture to the flour mixture and stir with a spoon. Add the yogurt and mix well. The mixture will be thick and lumpy.
- In a smaller mixing bowl, combine ½ C all-purpose flour, ½ C white sugar and the lemon zest to make the topping. Cut in the butter until the mixture resembles crumbs.
- Put about ¼ C of the batter in each muffin cup. Top with the raspberries and then top with the topping.
- Bake at 375 for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. If using fresh raspberries, bake for 15 minutes and increase the time, if needed.
- Cool on a wire rack for 10-15 minutes before serving.
Adapted from Better Homes and Gardens New Cookbook
A couple more muffin recipes that you may enjoy: