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

Raspberry Lemon Muffins Recipe

Read Reviews (5)
4.67 5
Publisher Photo
These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 18 servings

Ingredients

  • 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 half-and-half cream
  • 1/2 cup canola oil
  • 1 teaspoon lemon extract
  • 1-1/2 cups fresh or frozen raspberries

Nutritional Facts

1 serving (1 each) equals 179 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 146 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
  2. Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown. Yield: 18 servings.
Originally published as Raspberry Lemon Muffins in Taste of Home October/November 1993, p25

Nutritional Facts

1 serving (1 each) equals 179 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 146 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Raspberry Lemon Muffins(5)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 6, 2013

I would add some grated lemon peel or increase the extract next time.

MY REVIEW
vsc
Reviewed Jul. 13, 2010

quick and eay, Next time I would add some lemon zest also as the lemon extract doesn't add much flavour

MY REVIEW
Reviewed Feb. 9, 2010

i have made these many times over the years. i love the lemon and raspberry together. they are always a hit when i take them to work. they sure go fast!

MY REVIEW
Reviewed Feb. 7, 2010

I used half the sugar, substituted applesauce for the oil, substituted a little bit of the flour with whole wheat flour, and didn't have half and half on hand, so I used melted butter and whole milk. They turned out great, my kids loved them!

MY REVIEW
Reviewed Nov. 17, 2009

I made half a batch of these for after dinner. I think that they're more of a breakfast muffin, but great flavour.

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