Lemon-Raspberry Streusel Muffins

Lemon-Raspberry Streusel Muffins

*recipe inspired by Taste of Home and recreated using Cooggies Cake and  Muffin Bake Mix*

Prep 15 min Bake: 20 min Yields about 12 Muffins

What you'll need:

1 pouch Cooggies Cake and Muffin Mix

2 large eggs, room temperature, lightly beaten

1 cup yogurt

1/2 cup oil

1 teaspoon grated lemon zest

1 cup fresh or frozen raspberries

 Muffin Tin

For Topping:

1/3 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter


1. Preheat oven at 400° and grease or line muffin tin

1. Combine eggs, yogurt, oil and lemon zest; mix well.

2. Stir in Cooggies dry mix just until moistened and follow by folding in raspberries.

3. Fill the muffin tin with batter 3/4 full.

4. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin.

Bake for 18-20 minutes or until toothpick in the middle comes out clean. Cool in pan 10 minutes before removing to a wire rack.

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