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If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet raspberries, and topped with a crunchy, buttery streusel. Can you say YUM?!? All the BEST muffins have a crumb topping in my opinion. Dress them up with your favorite cupcake liners and watch as they bake up high and beautiful. Eat ’em for breakfast, brunch or even a snack! They’re also perfect for gifting. You can drop the first batch off at my house! I’m really good at taste testing.
Here’s all you’ll need: flour, sugar, baking powder, salt, eggs, lemon yogurt, vegetable oil, lemon zest, raspberries, and butter.
Watch how easy this is! In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine.
Grab another bowl and add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined. I needed two 6-oz yogurts (the single serving size) to make a full cup. The yogurt adds flavor but also keeps the muffins so moist. Not into lemon? Swap out with raspberry or even plain vanilla yogurt instead. Next add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Then fold in the raspberry pieces. I’ve made this recipe with both fresh and frozen raspberries and both ways are delicious. I thawed the frozen raspberries just enough to get them to break apart for mixing but if your raspberries are holding a lot of water I would suggest defrosting first. Strawberry chunks or even blueberries would be a perfect swap if you wanna shake things up a bit!
Line a muffin pan with your prettiest cupcake liners because Lemon Raspberry Streusel Muffins deserve only the best! Do your cupcake liners ever get splotchy or greasy from baking? This can result from “well-loved” (frequently used) baking pans. The easy fix? Line each cavity of the pan with a thin layer of rice. Any rice will do the trick (white, born, instant, doesn’t matter). The rice in the pan absorbs the excess oil and leaves the liners pretty and grease-free. Divide the muffin batter evenly into 12 paper-lined muffin cups. A cookie scoop helps to keep this job nice and neat and also uniform.
Don’t you dare forget that yummy streusel topping! It’s my favorite part. Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Full disclosure: I always start by cutting in the butter like a professional but I always finish by mixing it with my hands. I just feel like I have more control plus the heat from my hands warms the butter and makes mixing these ingredients a little bit easier.
Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top. Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely.
Or if you’re like me and just can’t wait to sneak a taste then I’m sure you’re be enjoying a Lemon Raspberry Streusel Muffin while it’s still warm. There’s nothing like a lil lovin’ straight from the oven! Have you tried our Streusel Topped Blueberry Muffins or Strawberry Crumb Cake Muffins? I told you I’m addicted to that crumb topping!
Lemon Raspberry Streusel Muffins
- FOR THE MUFFINS:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup lemon yogurt
- 1/2 cup vegetable oil
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen raspberries
- FOR THE TOPPING:
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 2 tablespoons butter or margarine
- Step 1 In a large bowl combine 2 cups of flour, 1/2 cup of sugar, baking powder, baking soda and salt. Whisk it all up to combine.
- Step 2 In a separate bowl, add the eggs, yogurt, oil, and lemon zest. Mix well with a whisk until all the ingredients are fully combined.
- Step 3 Add the wet ingredients to the dry ingredients and gently stir until the mixture is just moistened. Fold in the raspberry pieces.
- Step 4 Line a muffin pan with cupcake liners. Divide the muffin batter evenly into 12 paper-lined muffin cups.
- Step 5 Combine 1/4 cup flour and 1/3 cup of sugar in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle a tablespoon of the butter mixture over each muffin and lightly press into the muffin top.
- Step 6 Bake in a 400 degree preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes and then remove to a wire rack to cool completely. Enjoy!
We’d love to hear from you! Leave your comments and love down below.
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It happens to us EVERY holiday! We’re busy people. We usually have to be somewhere, or have people coming over, or have to cook. I wake up and start working in the kitchen and I get so busy that I forget to make us breakfast. Coffee doesn’t count as breakfast….did you know that btw?!? So we go about our day, running on caffeine, like it’s no big deal and then by dinner time we. are. actually. starving!!! Who can relate? But I’ve been trying to get better at that. On Christmas morning especially, everyone is excited about presents and not so much about breakfast. These Maple Glazed Mini Pancake Bites are sure to change that! They are very portable, extremely poppable, and just enough to get you through your hectic day! You can even eat them WHILE you’re opening presents!! Your kids will love that!!
Here’s all you’ll need: flour, sugar, salt, baking powder, milk, white vinegar, vanilla extract, an egg, butter, cream cheese, confectioners sugar, maple syrup, and pre cooked bacon (click the link for our No Mess Bacon Tutorial).
In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
In a separate bowl, whisk the milk and vinegar together. Let stand for one minute. I know the vinegar sounds odd, but basically you are creating DIY buttermilk. Which leads me to my next point….you can sub in buttermilk if you like! Whisk in the vanilla, egg, and melted butter.
Pour the wet ingredients into the dry ingredients. Mix until well combined. Be sure to scrape the bottom of the bowl.
Grease a mini muffin pan with cooking spray. Spoon into each cup by the tablespoonful. Try not to be as messy as I was. I swear I really WAS trying to be neat! Wipe away any excess drips with a paper towel and pretend they didn’t happen. Bake in a 425 degree preheated oven for 10-12 minutes or until lightly browned.
Next let’s make our frosting while the muffins are baking. These pancake bites are perfectly delicious all on their own, but let’s face it….MAPLE. BACON!!! Enough said! Add the cream cheese, maple syrup, and confectioners sugar to a small bowl. Beat with a hand mixer until smooth. (This was my hand mixers last run right here. RIP! We had a good run!)
Look at those cute lil treats!!! Are they pancakes? Are they muffins? Maybe a little of both! Loosen the edges with a butter knife and remove from the baking pan.
After trying out our No Mess Bacon tutorial, because why would you make bacon any other way?, crumble into small pieces. Think bacon sprinkles!!!
Once pancake bites are cool enough to handle, dip in the maple glaze and then top with bacon “sprinkles”. The glaze is a bit sticky so you’ll want to lick your fingers, errr…., I mean, wash your hands when you’re done!
Serve warm ad enjoy! I love these hot out of the oven, but I’ve also had them cold and they are still fabulous. I’ve made them ahead of time and reheated and yep! Still good. I’ve microwaved them for a few seconds and they were still delish. Pop them back in the oven and yes still yummy too! Just be sure to refrigerate any leftovers….that is, if you have any!
Maple Glazed Mini Pancake Bites
- 1-1/2 cups all-purpose flour
- 1/8 cup sugar
- 1/4 tsp. salt
- 1/2 Tbs. baking powder
- 3/4 cups milk
- 1/2 Tbs. white vinegar
- 1 tsp. vanilla extract
- 1 eggs
- 1/4 stick butter, melted
- FOR THE ICING:
- 1/4 cup cream cheese, softened
- 1/2 cup confectioners sugar
- 1/8 cup real maple syrup
- FOR THE TOPPING:
- 1/2 pound bacon, cooked crisp and finely chopped
- Step 1 Cook and crumble bacon. Set aside.
- Step 2 In a large bowl combine the flour, sugar, ½ tsp salt, and baking powder. Mix and set aside.
- Step 3 In a separate bowl, whisk the milk and vinegar together. Let stand for one minute. Whisk in the vanilla, egg, and melted butter.
- Step 4 Pour the wet ingredients into the dry ingredients. Mix until well combined.
- Step 5 Grease a mini muffin pan with cooking spray. Spoon into each cup by the tablespoonful. Bake in a 425 degree preheated oven for 10-12 minutes or until lightly browned.
- Step 6 Add the cream cheese, maple syrup, and confectioners sugar to a small bowl. Beat with a hand mixer until smooth.
- Step 7 Once pancake bites are cool enough to handle, dip in the maple glaze and then top with bacon. Serve warm ad enjoy! Refrigerate any leftovers.
We’d love to hear from you! Leave us your comments and love down below!
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YESSSSS!!!!!!! Look at all of that drippy cream cheese frosting! OMG! This is one of those recipes that I almost shouldn’t have. They are SO good! I definitely should NOT be able to make these whenever I feel like it. And you know what’s even worse?!? They are AMAZING on the reheat! Like seriously…..3 days later…pop one in the microwave…..and it’s still delish! They usually don’t make it that long in our house because they are my Hubby’s absolute favorite. One time I tried to give one away to our neighbor and I swear my husband almost tackled me. He made it clear that we are allowed to share cookies, brownies, cakes, whatever….but we are NOT allowed to share cinnamon rolls. Ever. So the best I can do is share the recipe with all of you. You’ll have to make them for yourself. So without further ado, here it is!! The holy grail of cinnamon bun recipes (my hubby ate 3 already tonight).
Here’s what you’ll need: milk, eggs, margarine, flour, salt, white sugar, yeast, brown sugar, cinnamon, cream cheese, confectioners sugar, and vanilla.
**Never fear! For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
Evenly spread 1/3 cup melted butter over dough with a basting brush.
Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough by hand. Look at that messy, sugary, floury countertop! These are the kind of messes that my niece and nephew live for! They love this stuff!! This would be a great step to have kids help with. [insert tiny child here]
Cut into 12 rolls. To keep them uniform I cut the dough in half (so I have 2 pieces). Then I cut each of those pieces in half (now I have 4 pieces). Then I cut each of those pieces into thirds (12 pieces in total).
Meanwhile preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. (I mixed my confectioners sugar in half a cup at a time so I didn’t cause a massive powder explosion! Maybe my bowl was a little too small. Ok so maybe I didn’t want to bust out a larger one and dirty another dish. #lazybaker).
Big, Fat, Ooey, Gooey Cinnamon Buns
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Step 1 Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start. **For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.**
- Step 2 On a floured surface roll dough into a 16×21 inch rectangle.
- Step 3 Evenly spread 1/3 cup melted butter over dough.
- Step 4 Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough.
- Step 5 Roll up dough starting from the short side. Cut into 12 rolls.
- Step 6 Place rolls in a lightly greased 13×9 inch baking pan. Cover and let rise 30 minutes.
- Step 7 Preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
- Step 8 In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. Mix well.
- Step 9 Spread frosting on warm rolls. Serve warm!
Leave us your comments and love down below!