Lemon Raspberry Muffins

Name: Lemon Raspberry Muffins
Ingredients: 2-1/4 cups All-purpose Flour, Divided; 2/3 cups Sugar; 2-1/2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 container 8 Oz. Container, Plain Greek Yogurt; 1/2 cups Vegetable Oil; 2 whole Eggs; 1 whole Lemon, Zest And Juice; 1 package 6 Oz. Package, Fresh Raspberries, Washed And Drained; 1 cup White Chocolate Chips; 3 Tablespoons Sugar; 1 Tablespoon Cold Butter

12 ingredients

5 steps

Ingredients

2-1/4 cups All-purpose Flour, Divided
2/3 cups Sugar
2-1/2 teaspoons Baking Powder
1/2 teaspoons Salt
1 container 8 Oz. Container, Plain Greek Yogurt
1/2 cups Vegetable Oil
2 whole Eggs
1 whole Lemon, Zest And Juice
1 package 6 Oz. Package, Fresh Raspberries, Washed And Drained
1 cup White Chocolate Chips
3 Tablespoons Sugar
1 Tablespoon Cold Butter

Directions

1

Preheat oven to 375 F. Combine 2 cups flour, the first amount of sugar, baking powder and salt in a large bowl. Make a well in the center of the dry ingredients.
2

In a smaller bowl mix together the yogurt, oil, eggs, lemon zest and juice. Add this into the dry ingredients and stir until blended.
3

In a small bowl, toss together the berries and 2 tablespoons of flour. Fold berries into batter along with the chocolate chips. Using a large cookie scoop, fill each well of a greased 12-count standard size muffin pan about 2/3 full.
4

Combine remaining 2 tablespoons of flour and the second amount of sugar in a small bowl then cut in the cold butter. Sprinkle streusel over the top of the muffins.
5

Bake at 375 F for 20-25 minutes or until golden brown. Remove pan from oven. Remove muffins from pan and let them cool on a wire rack.