OAT-TOPPED RASPBERRY MUFFINS

Oat-Topped Raspberry Muffins image

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 15

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6 tablespoons butter, softened
1 cup sugar
2 large eggs, room temperature
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon grated lemon zest
1 cup lemon yogurt
1/4 cup milk
2 cups fresh or frozen raspberries
TOPPING:
1 cup quick-cooking oats
1/4 cup sugar
1/4 cup butter, melted
3 tablespoons seedless raspberry preserves

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine the flour, baking powder, baking soda and lemon zest; add to creamed mixture alternately with yogurt and milk. Gently fold in raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine the topping ingredients; spoon over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts :