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Raspberry Lemon Muffins

Raspberry Lemon Muffins
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Yield: Makes 12.

Light, slightly tart muffins complemented by a sweet, crunchy topping. The Richards Bed and Breakfast, Narragansett, Rhode Island

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  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1/4 cup plus 2 tablespoons butter, melted and cooled
  • 1/2 cup milk
  • 2 teaspoons lemon juice
  • 1-1/2 cups raspberries, fresh or frozen
  • 1 teaspoon grated lemon rind
  • Streusel Topping (recipe follows)


In a large bowl, sift together the flour, sugar, baking powder, and salt and stir to combine. In a small bowl, beat together the egg, the butter, milk, and lemon juice. Make a well in the center of the flour mixture, pour in the egg mixture, and stir with a fork until just combined. Lightly fold in the raspberries and lemon rind.
Spoon into greased or paper-lined muffin tins, filling three-fourths full, and sprinkle with Streusel Topping. Bake in a preheated 350 degree oven for 20 minutes.

Streusel Topping


  • 1/2 cup chopped pecans
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon grated lemon rind


Combine the pecans, brown sugar, flour, butter, and lemon rind and proceed as directed above.
NOTE: The topping makes a lot, so you may want to reduce the amounts called for by half.
Updated Wednesday, January 7th, 2009

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