Lemon Raspberry Almond Muffins
Servings 12
Equipment
- Muffin Tin
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
Almond Topping:
- 3 tbsp white sugar
- 1 tbsp flour
- Zest from ½ a large lemon
- 1½ tbsp butter diced
- ¼ cup sliced almonds
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.
- Prepare the muffin topping by combining the sugar, flour, and lemon zest 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 your fingers until it is crumbly. Add the almonds and mix well; set aside.
- Prepare the muffins by combining 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 to the yogurt mixture until just combined.
- Spoon a few tablespoons of batter into 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 in 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 cooling them on a wire cooling rack.
- Serve and enjoy.