Lemon-Raspberry Muffins

By sandy_h

From Southern Living December 2003

Ingredients

• 2 1/4 cups all-purpose flour, divided
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 (8-oz) container lemon yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon grated lemon rind
• 1 (6-oz) package fresh raspberries (about 1 1/4 cups) or 1 (6-oz) package frozen raspberries, unthawed (blueberries may be substituted for raspberries).
• 3 Tablespoons sugar
• 1 Tablespoon cold butter or margarine

Preparation

Step 1

Combine 2 cups flour, 1/2 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture.

Stir together yogurt and next 3 ingredients; add to dry ingredients, stirring just until moistened.

Toss together 2 Tablespoons flour and raspberries; fold into batter. Spoon into lightly greased muffin pans, filling two-thirds full.

Combine remaining 2 Tablespoons flour and 3 Tablespoons sugar; cut butter into mixture with a pastry blender or fork until crumbly. Spoon evenly over batter in muffin pans.

Bake at 375 degrees for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks