Lemon Raspberry Almond Muffins
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0.0
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
32 mins
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Servings
12
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Course
Bread
Lemon Raspberry Almond Muffins
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Bring something special to the table with this well-loved recipe.
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Ingredients
- Almond Topping:
- 3 tbsp white sugar
- 1 tbsp flour
- Zest from 1/2 large lemon
- 1 ½ tbsp butter diced
- ¼ cup sliced almonds
- Muffins:
- 1 ¾ cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup white sugar
- ¾ cup lemon yogurt
- ¼ cup vegetable or coconut oil
- 1 egg
- 1 ½ cups fresh raspberries
Instructions
- Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
- Make the muffin topping by combining the sugar, flour, and lemon zest together in a bowl.
- Mix with your fingers for a few minutes to allow the lemon zest to incorporate into the sugar and flour.
- Add the diced butter and mix well with fingers until crumbly.
- Add the almonds and mix well; set aside.
- Combine the flour with baking soda, baking powder, and salt; mix well.
- In a large bowl, beat together the sugar, yogurt, oil, egg, and lemon zest with a hand mixer until well combined.
- Add the flour mixture into the yogurt mixture until just combined.
- Spoon a couple of tablespoons of batter into the bottom of each muffin tin.
- Place about 2-3 ripe raspberries on top of the batter then cover the raspberries with another tablespoon of batter.
- Add another raspberry to the top of the batter.
- Sprinkle the almond topping mixture evenly over all muffins.
- Place into the oven and bake for 17-19 minutes, or until a tester inserted into the center comes out clean .
- Remove from the oven and allow to rest in the pan for 7-10 minutes before removing them and allowing them to cool on a cooling rack.
- Serve and enjoy.
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