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Lemon Raspberry Jumbo Muffins

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.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    8 jumbo muffins

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.
Editor's Note: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.
Nutrition 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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