Welcome to Happylifeblogspot! A food blog with drool worthy recipes
Elevate any dinner by adding Brandy Glazed Carrots to the menu. You’ll be amazed at the way brandy can transform the same old carrot dish into something quite special. Fresh baby carrots are cooked until tender, simmered in a mixture of honey and butter with […]
Crescent Roll Breakfast Casserole is my go to recipe when I need breakfast on the table in a jiffy! This delicious egg and sausage bake will make the whole crowd happy. And it’s so easy to pull off that it’ll make you happy too. The […]
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!
We’d love to hear from you! Leave your comments and love down below.
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We all love a good mimosa with brunch but if you really want to up your brunch game then you NEED Creamsicle Mimosas in your life! This easy mimosa recipe is anything but basic. Your favorite boozy champagne cocktail just got a major upgrade. It’s […]
They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this […]
Once you try our Make Ahead Crescent Rolls, that store bought, canned variety will just never be the same. Sorry not sorry! Crescent Rolls, sometimes called Butterhorns are a fairly simple yeast bread. This beautiful bread bakes up pillowy soft with a subtle sweetness in flavor. Golden and buttery, these versatile rolls make a fabulous addition to brunch or a holiday meal. But since they can be made ahead of time and frozen, it’s easy to enjoy this wonderful lil bun any night of the week. This one’s a classic that you’ll want to hang on to forever.
Here’s all you’ll need: yeast, water, milk, shortening, sugar, eggs, salt, flour, and butter.
Let’s get rollin’! Do you see what I did there?!? In a large bowl, dissolve the yeast in warm water. It’s always a good idea to proof the yeast. The idea of proofing the yeast is just a way to prove the yeast is still active. Sprinkle the yeast over top of the surface of the water and let it sit for a few minutes. If the yeast begins to foam, it indicates that the yeast is still good. No foam? You might want to try another batch of yeast.
Next mix in the warm milk (nuke it in the microwave for about a minute), shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed. You’ll see a dough begin to form.
Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough. Kneading dough activates the gluten, resulting in bread and rolls that are light, airy, and chewy. Your hands will get a little messy which is why I think kneading is the perfect time to bring in those cute little kitchen helpers, in my case the nieces and nephews. The resulting dough will be soft and just a little bit sticky.
Cover the dough and let it rise in a warm place (think near the oven if it’s a baking day) until it has doubled in size, or about 2 hours. Since you’ve got some time to kill, why not whip up a batch of our Tomato Basil Soup or maybe even some Broccoli Cheese Soup? Did I mention crescent rolls are perfect for dunking?
Punch down the dough and divide it into 2 equal parts. Right hook, upper cut, now’s the time to get all those aggressions out! Kidding!!
Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. A silicone baking mat is a great tool to have when working with dough. But if you’re not that fancy yet, you can gauge your circle size against a 9 inch baking pan for reference. Brush the dough with melted butter.
Next cut the dough into 8 pie-shaped wedges. My first instinct for cutting dough was always a sharp knife, but a pizza cutter actually makes the perfect tool. It seems so obvious now that I’m sharing my secret with you guys!!
Lastly roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal, otherwise these babies will completely unravel in the oven. It’s also helpful to bake them with the tip tucked slightly underneath the roll. Place the crescent rolls on a baking sheet lined with parchment paper (for best results). Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.
Or if you’d like to freeze some to save for a later date, which I highly recommend that you do, skip the baking time for the moment. Store in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!
You may as well just go ahead and double the batch right now because your family will be begging for seconds! Breakfast, lunch, and dinner…it’s always the perfect time for crescent rolls!
Make Ahead Crescent Rolls
March 12, 2019: 16: EasyIngredients
- 1 packages (or 2-1/2 teaspoons) active dry yeast
- 1/4 cup warm water
- 1 cups warm 2% milk
- 1/2 cup shortening
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon salt
- 4-1/2 cups all-purpose flour, divided
- 2 tablespoons butter, melted
Directions
- Step 1 In a large bowl, dissolve the yeast in warm water. Mix in the warm milk, shortening, sugar, eggs, salt and 2 cups flour using a hand mixer on a low speed.
- Step 2 Add the remaining flour by hand. Knead the dough lightly until all of the flour has been absorbed into the dough.
- Step 3 Cover the dough and let it rise in a warm place until doubled in size, about 2 hours.
- Step 4 Punch down the dough and divide it into 2 equal parts.
- Step 5 Shape each portion of dough into a ball. Roll each portion into a 9 inch circle. Brush the dough with melted butter.
- Step 6 Cut the dough into 8 pie-shaped wedges. Roll up the dough, starting with the wider side to form that crescent roll shape. Be sure to pinch the tip seal.
- Step 7 Place the crescent rolls on a baking sheet lined with parchment paper. Bake immediately in a 375 degree preheated oven for 12-15 minutes or until golden brown.
- Step 8 Or if you’d like to freeze some to save for a later date, skip the baking time. Store the uncooked rolls in ziplock bags in the freezer for up to 4 weeks. When you’re ready to use, place on a baking sheet and thaw for 5 hours or until doubled in size. Bake as directed and enjoy!
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 […]
Hi There! I’m Lisa. I’m a lover of all things crafty, creative, DIY, and delicious!!! Oh yeah and puppies too! I love cooking and baking for my friends and family but especially WITH my friends and family. I show my greatest affection through food. If I cook or bake for you, it means I really like you!
