Lemon-Raspberry Crumble Muffins.

July 25, 2012

A really sunny morning.

While seemingly just a regular fruit muffin, this is a true delicacy here in Paraguay. One, because lemons don’t exist in this country, and two, because raspberries don’t either and I splurged the second I saw the frozen bag at the specialty German grocery store.

I brought back a glorious sack of bright yellow lemons from a recent trip to Argentina and had been dilly dallying in using them, trying to come up with the ultimate zesty dessert worthy of my momentous find. Then I discovered that one of the precious nuggets of gold had completely molded over and realized I better get moving regardless of the recipe lest I waste the whole lot of them. The horror.

When I found this formula for raspberry lemon muffins, I was wary about its healthful motivations (no butter?!) and worried about dryness, so naturally I fattified it and ramped up the fruit flavor as well. What resulted were light, moist little dumpling cakes filled with delightful pockets of tart berries and a crunchy topping that rescues bad days and makes them better. A good rainy day recipe to keep in your pocket.

Lemon-Raspberry Crumble Muffins
Inspired by allrecipes.com
Makes a baker’s dozen

1/2 cup + 1 Tablespoon of raspberry yogurt
3 Tablespoons of vegetable oil
Juice of one whole lemon (I used a large one for extra zingy lemon flavor)
1 egg
1 1/2 cups of flour
3/4 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of salt
Zest of one whole lemon
1 heaping cup of frozen raspberries

Crumb topping:
1/2 cup of flour
3 Tablespoons of sugar
3 Tablespoons of cold butter, cubed

Preheat the oven to 400°F (200°C), and line a muffin pan.

In a large bowl, sift flour, sugar, baking powder, and salt together. Then add the lemon zest. In a separate bowl, combine the yogurt, oil, lemon juice, and egg, and add to the bowl of dry ingredients. Stir until just blended (do not over mix). Gently fold in the raspberries, and scoop the batter into the prepared muffin cups. Generously spoon the fork-blended crumb topping over the filled muffin cups.

Bake for 17-20 minutes or until an inserted toothpick comes out clean.

In my opinion, these tasty treats are best when eaten fresh from the oven. With a steaming mug of coffee, of course. Enjoy!

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