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Lemon-Raspberry Muffins

 Lemon-Raspberry Muffins
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.
15 ServingsPrep: 15 min. Bake: 20 min.


  • 2 cups King Arthur Unbleached 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


  • 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.