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Lemon/Raspberry Streusel Muffins

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
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    about 1 dozen


  • 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
  • 1/3 cup sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter or margarine


  • 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
1 each: 272 calories, 12g fat (3g saturated fat), 41mg cholesterol, 258mg sodium, 37g carbohydrate (18g sugars, 1g fiber), 4g protein.

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  • Georgina
    Jan 3, 2021

    followed everything except didn't have lemon yogurt on hand so improvised with vanilla yogurt with added lemon juice and lemon zest came out excellent! Definitely will make again?? Thank you

  • christine
    Sep 14, 2020

    Made the recipe, did not have lemon yogourt, so made it strawberry instead! Taste very good, I did not put the topping on it for lower calories! Will make it again for sure! Christine S.

  • Erin
    Sep 13, 2020

    These looked delicious so I had to try them. I used blueberries as that was what I had on hand. I can't wait to try these with my home grown ollalieberries! They came out of the oven looking better than any bakery muffin. This is definitely going to be a regular muffin in our house!

  • Sesshachan
    Mar 10, 2017

    No comment left

  • SourVeggies
    Aug 7, 2016

    Made these muffins this morning....we loved them...they were light, moist and flavorful. I love lemon desserts so next time I might add a couple teaspoons of fresh lemon juice to the recipe. The lemon flavor was good but I like a strong lemon taste. This recipe is a keeper..!!

  • ChrisD1717
    Jul 31, 2016

    These were very moist and delicious Loved the topping. Added a nice crunch.

  • Mardyandee
    Jan 17, 2016

    I just made these for breakfast this morning. They are wonderful. We loved the light lemon flavor and the raspberries. The topping is crunchy and the texture of the muffins is light. I added two ounces of lime yogurt to make the eight ounces of yogurt that was needed. I will make them again.

  • sallyjojo
    Oct 18, 2015

    OMG! These were just delicious! Such a light fluffy muffin . Only a few substitutions, I used fat free Greek yogurt and added a 1 tsp lemon juice and little extra lemon zest. Used a stevia baking mix instead of the sugar in the muffins, but used real sugar for the streusel, I wasn't sure if it would turn out. I also added about 2 Tbls amond milk, because the batter was a little thick, probably from the Greek yogurt. For those that said it was bland, add a little extra lemon. Will be making again and again! Thanks so much for posting :)

  • robbrd
    Oct 4, 2015

    So good! I didn't have quite enough lemon yogurt and had to substitute with sour cream. It still had good lemon flavor but I look forward to making this again with the full amount of lemon yogurt the recipe suggests.

  • Beanieboo
    Jul 21, 2015

    Awesome I used blackberries instead. Delicious.