Raspberry Lemon Muffins with Streusel is a modern British recipe for a classic yoghurt-based muffin containing lemon and raspberries in the batter that's finished with a streusel topping. The full recipe is presented here and I hope you enjoy this classic British version of: Raspberry Lemon Muffins with Streusel.
For the Streusel Topping:
50g (1/4 cup) sugar
2 tbsp plain flour
1 tbsp butter or margarine
Method:
For the muffins, combine the yoghurt, oil, lemon juice and egg whites in a bowl. Beat until well blended and set aside.
In a medium bowl, combine the flour, sugar, baking powder, lemon zest and salt. Mix well to combine then stir in the frozen raspberries.
Add the yoghurt mixture to the flour mixture and stir until the dry ingredients are just moistened. Divide the batter evenly between 8 muffin tin wells lined with paper cases.
For the topping, combine the sugar, flour and butter in a bowl and work with a fork until crumbly. Sprinkle evenly over the batter then transfer to an oven pre-heated to 200°C (400°F, Gas Mark 6) and bake for about 18 minutes or until the muffins are golden brown on top and a toothpick inserted into the centre emerges cleanly.
Remove from the pan, allow to cool slightly, but serve warm.
