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

Raspberry Lemon Muffins Recipe

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 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

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 18, 2014

I prepared this recipe 7/18/14 and I used 1 Tbsp. ground orange, 1 tsp. ORANGE extract, and used: 2 cups fresh raspberries as I had them available and needed to use them! I used 1 tsp. salt in the dry ingredients rather than 1/2 tsp. and I added 1/8 cup flour to the raspberries so that berries wouldn't sink to bottom of the muffins. I'd beat the eggs with the half and half cream, canola or vegetable oil & extract. The raspberries did make the muffins tangy! I'm finding that there are times in which the flavors have to mature! I sampled 2 of the muffins.

They certainly were moist, but then they'd just been baked! I also cooled the muffins 10 minutes in the muffin pans and I'd baked the muffins 20 minutes at 400o F. They certainly are pretty muffins! The tops were golden and not overly browned! NOTE: I used vegetable oil as I do bake with that particular type of oil! I got 22 muffins out of this recipe! Thank you for sharing with Taste of Home! Note: These muffins are NOT gooey-the raspberries, being soft,

however, made the muffins QUITE fruity! Allowing the muffins to cool completely should allow them to firm up! Thank you for this recipe! I decided to rate this recipe as very good-a 4* recipe! I used the fluted muffin pan liners to bake the muffins-I basically use liners whenever I bake muffins and cupcakes! delowenstein

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!

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