Ingredients35 m servings
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon peel; 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 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
ReviewsRead all reviews 11
These are very pretty muffins, but not very lemony. Maybe it is the brand of yogurt I used, but either way next time I will add lemon extract or lemon juice.
Yum! I forgot to buy yogurt and only had half cup sour cream on hand--added a little milk and lemon juice to make it a full cup, and added an extra tsp. of lemon peel as others mentioned the lem...
Yum!.. Since lminer said they weren't very lemony I added a tsp of lemon extract to my plain yogurt (what I had) along with the lemon zest!.. Still could have used more lemon imo. They were moi...
Love love love these! I noticed that people had posted that the lemon was quite faint so I did what 'Traci's Kitchen' did with the yogurt (added one tsp lemon extract to plain yogurt) and then a...
These are very nice and quick to come together (after a trip to the store for lemon yogurt). It is very easy to cut this in half to make six muffins which suits my family better...an no one lik...
Very nice flavour after adding he juice of a whole fresh squeezed lemon. Without thy juice it my have been a little dry. Beautiful presentation using jumbo parchment muffin cups. If I were to m...
Oh Wow, wow, wow... These muffins were just fantastic. I used all the ingredients as stated, the only thing I did different was to add the matter to the muffin cups, then drop in the raspberri...