Raspberry Lemon Jumbo Muffins Recipe

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Raspberry Lemon Jumbo Muffins Recipe

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I work as a barista in my family's business and am also the baker in the cafe. This is one of the popular muffins I make. The customers love them.—Laura Siegrist, Jermyn, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups fresh or frozen raspberries
  • 3 teaspoons grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 tablespoons lemon juice

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and lemon peel.
Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Raspberry Jumbo Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p178

Nutritional Facts

1 each: 340 calories, 10g fat (5g saturated fat), 91mg cholesterol, 283mg sodium, 58g carbohydrate (32g sugars, 2g fiber), 6g protein.

  • 1/2 cup butter, softened
  • 1-1/4 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 cups fresh or frozen raspberries
  • 3 teaspoons grated lemon peel
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 tablespoons lemon juice
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and lemon peel.
  2. Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Lemon Raspberry Jumbo Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p178

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