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Raspberry Lemon Jumbo Muffins

 Raspberry Lemon Jumbo Muffins
I work as a barista in my family's business and am also the baker in the cafe. This is one of the popular muffins I make. The customers love them.—Laura Siegrist, Jermyn, Pennsylvania
12 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups fresh or frozen raspberries
  • 3 teaspoons grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 tablespoons lemon juice

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Stir in
  • buttermilk and vanilla. Combine the flour, baking powder, baking
  • soda and salt; add to creamed mixture just until moistened. Fold in
  • raspberries and lemon peel.
  • Fill paper-lined jumbo muffin cups half full. Bake at 350° for
  • 23-28 minutes or until a toothpick comes out clean. Cool for 5
  • minutes before removing from pan to a wire rack. Combine glaze
  • ingredients; drizzle over warm muffins. Yield: 1 dozen.

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Raspberry Lemon Jumbo Muffins (continued)

Nutritional Facts: 1 muffin equals 340 calories, 10 g fat (5 g saturated fat), 91 mg cholesterol, 283 mg sodium, 58 g carbohydrate, 2 g fiber, 6 g protein.