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Lemon-Raspberry Muffins

Total Time

Prep: 15 min. Bake: 20 min.


15 muffins

My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites.


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen raspberries


  1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-22 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts

1 each: 198 calories, 8g fat (1g saturated fat), 29mg cholesterol, 185mg sodium, 28g carbohydrate (14g sugars, 1g fiber), 3g protein.

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