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Lemon Raspberry Jumbo Muffins Recipe

Lemon Raspberry Jumbo Muffins Recipe

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. YIELD: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

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: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Facts

1 each: 400 calories, 18g fat (4g saturated fat), 68mg cholesterol, 329mg sodium, 52g carbohydrate (27g sugars, 2g fiber), 6g protein .

Reviews for Lemon Raspberry Jumbo Muffins

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MY REVIEW
nancianciolo
Reviewed Aug. 28, 2012

"Have made these several times. They're delish!"

MY REVIEW
glitterchatter
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
butterfly3gayle
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
KambrieNY
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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