Lemon Raspberry Jumbo Muffins Recipe
Lemon Raspberry Jumbo Muffins Recipe photo by Taste of Home

Lemon Raspberry Jumbo Muffins Recipe

Publisher Photo
These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup half-and-half cream
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen unsweetened raspberries

Nutritional Facts

1 serving (1 each) equals 400 calories, 18 g fat (4 g saturated fat), 68 mg cholesterol, 329 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
  2. Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
Editor's Note: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Raspberry Jumbo Muffins in Best of Country Breads 2000, p13

Nutritional Facts

1 serving (1 each) equals 400 calories, 18 g fat (4 g saturated fat), 68 mg cholesterol, 329 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Lemon Raspberry Jumbo Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 28, 2012

Have made these several times. They're delish!

MY REVIEW
Reviewed Aug. 9, 2010

Fabulous lemon taste but not overpowering. Perfect for raspberries or blueberries. It's one of my top five muffin recipes.

MY REVIEW
Reviewed Jul. 4, 2010

Love these muffins! Have made them many times since we have a huge red raspberry patch. Just enough lemon, not overpowering. I've used milk in place of the half and half when I didn't have any...still good.

MY REVIEW
Reviewed Jan. 15, 2010

Just printed this recipe....Will try them this weekend and let everyone know how they were.  they sound wonderful!!! Thank you.

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