APPLE BREAD WITH STREUSEL TOPPING RECIPES

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LEMON-RASPBERRY STREUSEL MUFFINS RECIPE: HOW TO MAKE IT



Lemon-Raspberry Streusel Muffins Recipe: How to Make It image

Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 1 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

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.

Nutrition Facts : Calories 272 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 258mg sodium, CarbohydrateContent 37g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

LEMON-RASPBERRY STREUSEL MUFFINS RECIPE: HOW TO MAKE IT



Lemon-Raspberry Streusel Muffins Recipe: How to Make It image

Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. —Marie Herr, Berea, Ohio

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 1 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 cup lemon yogurt
1/2 cup vegetable oil
1 teaspoon grated lemon zest
1 cup fresh or frozen raspberries
TOPPING:
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter or margarine

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.

Nutrition Facts : Calories 272 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 258mg sodium, CarbohydrateContent 37g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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