Lemon Raspberry Almond Muffins - Recipes Blogs

Lemon Raspberry Almond Muffins

I had some extra ripe raspberries in the refrigerator that needed to be used up and some friends coming over for a hangout after school…so I made these lemon raspberry almond muffins. I tried something different this time. Because the raspberries were so ripe, I didn’t want to blend them into the batter and make […]

I had some extra ripe raspberries in the refrigerator that needed to be used up and some friends coming over for a hangout after school…so I made these lemon raspberry almond muffins. I tried something different this time. Because the raspberries were so ripe, I didn’t want to blend them into the batter and make them turn the batter pink and fall apart. I layered the raspberries into the muffin tin with the batter and it worked perfectly! The muffins retained the yellow color and the raspberries didn’t fall apart and become a mess. The lemon/sugar/almond topping made these muffins extra special. The kids LOVED these muffins and determined them blog worthy.

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 the 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 tablespoons of batter into the bottom of each muffin tin. Place about 2-3 ripe raspberries on top of the batter.

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.

Lemon Raspberry Almond Muffins   Save Print Prep time 15 mins Cook time 17 mins Total time 32 mins   Author: Pam - For the Love of Cooking Recipe type: Breads and Muffins Serves: 12 Ingredients Almond Topping: 3 tbsp white sugar 1 tbsp flour Zest from ½ large lemon 1½ tbsp butter, diced
Muffins: 1¾ 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 1½ 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 lemo...
URL: http://www.fortheloveofcooking.net/

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