Raspberry Lemon Yogurt Muffins
Studded with fresh berries, a hint of lemon, and capped off with a crisp crumble topping- these are a tasty treat perfect for sweetening up your morning routine.
- 1 cup fresh raspberries
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar
- 1 egg beaten
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/4 cup lemon-flavored Greek yogurt
For The Crumble Topping
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup cold butter, cubed
- 1 tsp lemon zest
In the bowl of a stand mixer, add the flour, baking soda, sugar, and salt. Stir them together until evenly combined.
In a separate mixing bowl, whisk together the egg, milk, and butter. Use a spatula to scrape the wet ingredients into the mixing bowl with the dry ones. Beat until just evenly combined.
Add in the yogurt, again mixing until just combined. The batter will be thick with lumps. Set aside.
To Make The Crumble Topping
In another separate mixing bowl, add the flour sugar, and zest. Stir them together until evenly combined.
Cut in the butter until the mixture's nice and crumbly. Set aside.
Line a cupcake/muffin tin with paper cupcake liners. Scoop about 1/4 cup of batter into each liner.
Divide the raspberries evenly between all the muffins, slightly pressing them down into the batter as you go.
Top each muffin with an even amount of the crumble mixture.
Bake there muffins at 375 degrees for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven, and let them rest in the pan for 1-2 minutes. Remove them to finish cooling on a wire rack, about ten minutes. Enjoy!