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Lemon Raspberry Almond Muffins
Course
Breads and Muffins
Prep Time
15
minutes
minutes
Cook Time
17
minutes
minutes
Total Time
32
minutes
minutes
Servings
12
Author
Pam - For the Love of Cooking
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.