Ingredients
Muffins
flour
350g
12.25oz
1.40cup
23.45tbsp
baking powder
2tsp
sugar
220g
7.70oz
1cup
14.74tbsp
egg
3pc
yogurt
50g
1.75oz
3.35tbsp
milk
100ml
3.30fl oz
0.40cup
6.70tbsp
vegetable oil
120ml
3.96fl oz
0.48cup
8tbsp
lemon zest
1pc
raspberries
200g
7oz
0.80cup
13.40tbsp
Streusel
cold butter cubes
50g
1.75oz
3.35tbsp
flour
70g
2.45oz
0.28cup
4.69tbsp
cane sugar
3Tbs
salt
pinch
almond petals (optional)
Method
- Preheat oven to 356F (180C).
- Mix all the ingredients for the streusel with your hands until crumbly and set aside.
- In a large bowl, beat the eggs, yogurt, milk, butter, zest and sugar with a mixer. Separately mix the flour and baking powder and add to beaten ingredients. Mix until smooth.
- Add the raspberries to the batter and mix gently.
- Grease the baking molds with butter, sprinkle with flour (or use muffin paper) and fill 3/4 full. Sprinkle with streusel on top.
- Bake for 25-30 minutes until golden brown (dry toothpick).
