Preheat oven to 400 degrees and line standard muffin pans with paper liners and set aside. To make the crumb topping, in a small bowl whisk together flour and sugar, mixing well. Then add melted butter and stir with a fork until crumbly and set aside. (Stir with a fork once more just before putting on the muffins and the crumbly will be just right!)
To make the muffins, in a large bowl stir together flour, baking powder, and salt and set aside. In a medium bowl, mix together eggs and sugar until combined. Mix in yogurt, oil, and vanilla extract. Fold in wet ingredients to dry ingredients and mix everything together by hand. Spoon batter into prepared muffin tin (2 Tablespoons in each cup). Cover the batter with the raspberries and then cover the raspberries with streusel topping. (Gently press berries into batter a bit.) Place them in the oven and reduce the heat to 375 degrees and bake about 18-20 minutes or until toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan before removing. Place them on a wire rack to cool completely.
(Can add 1 Tbsp. grated lemon zest and 1 Tbsp. fresh lemon juice for a nice touch.)
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 21 Servings|
|Calories from Fat: 234 (72%)|
|Amt Per Serving||% DV|
|Total Fat 26g||35 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 11.6g|
|Cholesterol 51.9mg||16 %|
|Sodium 4526.6mg||156 %|
|Potassium 33.7mg||1 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 22.3g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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