Lemon Raspberry Jumbo Muffins Recipe

4.5 5 8
Lemon Raspberry Jumbo Muffins Recipe
Lemon Raspberry Jumbo Muffins Recipe photo by Taste of Home
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Lemon Raspberry Jumbo Muffins Recipe

Read Reviews
4.5 5 8
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

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

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.
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: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Raspberry Jumbo Muffins in Best of Country Breads 2000, p13

Nutritional Facts

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

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  • 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
  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: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Raspberry Jumbo Muffins in Best of Country Breads 2000, p13

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Reviews forLemon Raspberry Jumbo Muffins

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MY REVIEW
BakerTerri User ID: 7300654 259601
Reviewed Jan. 13, 2017

"I made half the recipe in a standard muffin pan and got seven, not eight like the recipe stated. It's no surprise to me that mine look absolutely nothing like the ones in the photo in the book and on the website. They're very good, moist, dense, and cakelike. They need a little more salt. I used slightly less lemon extract and added 1/2t. vanilla extract. Mine baked in 18 minutes.

This recipe is almost identical to a Better Homes and Gardens one in a cookbook called Jumbo Blueberry Muffins. On their site they're just called Blueberry Muffins."

MY REVIEW
nancianciolo User ID: 1449539 99621
Reviewed Aug. 28, 2012

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

MY REVIEW
glitterchatter User ID: 2651232 72885
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 User ID: 3267063 120444
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 User ID: 1442920 54504
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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