Lemon-Raspberry Muffins Recipe

Lemon-Raspberry Muffins Recipe Rating 4

My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites.

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Lemon-Raspberry Muffins Recipe
  • Prep: 15 min. Bake: 20 min.
  • Yield: 15 Servings
15 20 35

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen raspberries

Directions

  • In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until center of muffin springs back when lightly touched. Yield: 15 muffins.

Nutritional Facts 1 serving (1 each) equals 198 calories, 8 g fat (1 g saturated fat), 29 mg cholesterol, 185 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon-Raspberry Muffins in Bountiful Harvest Cookbook , p80

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Lemon-Raspberry Muffins (2)

Lemon-Raspberry Muffins

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Reviewed on Aug. 26, 2011 by jmps3

We love these muffins! I just made them for the first time and my husband and I could have sat down and gobbled up the whole batch! I didn't have lemon extract, so used 1/2 tsp. of vanilla extract and 1/2 tsp. of lemon zest. So tasty!!


Reviewed on Sep. 19, 2010 by adrake84

These were pretty good. I altered the tiniest bit. Cut oil in half and added 1/4 cup of unsweetened apple sauce. Used 1% milk, and subbed a 1/2 cup of the flour for whole wheat flour. and honestly I think they're just as good and you dont notice the changes at all. I didnt have lemon extract, which i will next time i make them... but i put a tablespoon of lemon juice instead. Couldnt taste it.

 
 
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