Lemon Berry Streusel Muffins 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.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BERRY LEMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour and baking powder together in a mixing bowl. Stir in lemon zest and salt.
• Add softened vegan margarine, canola oil, sugar, vanilla and Almond Breeze Almondmilk Vanilla. Mix well.
• Fold in blueberries and raspberries.
• Pour into muffin tin, and bake at 350 degrees F for 25 minutes or until toothpick comes out clean.

LEMON BERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin cups with paper liners.
• In a bowl mix together butter, flour, sugar and zest. Set aside.
• In a large bowl combine flour, baking powder, baking soda, sugar and lemon zest.
• In another bowl whisk together egg, buttermilk, melted butter and lemon juice. Add to dry ingredients, stirring just until moistened and blended. Fold on fruit.
• Spoon batter into prepared muffin tin, filling cups 2/3 full.
• Crumble reserved topping over tops. Bake in the preheated oven for 20 minutes or until lightly browned.

LEMON STREUSEL MUFFINS

Steps:

• Preheat oven to 350°; line 12- cup muffin pan with paper liners.
• Topping-in a small bowl, combine flour, sugar, and lemon zest; mix in butter until streusel is crumbly; refrigerate until ready to use.
• Muffins-in a big bowl, whisk together flour, baking powder, baking soda, and salt.
• In another bowl, whisk together sugar, eggs, oil, and vanilla until well blended.
• Whisk in milk, lemon zest, and lemon juice until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter evenly among prepared muffin cups; sprinkle with topping.
• Bake for 20-25 minutes or until tops are golden and a pick comes out clean.
• Let cool in pan on wire rack for 3 minutes, then transfer muffins to wire rack to cool.
• Serve these delicately flavored muffins with a cup of hot tea.