Lemon Raspberry Jumbo Muffins Recipe
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Lemon Raspberry Jumbo Muffins

By: Carol thoreson  
"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."

Rating: This weblink has been rated 27 times with an average star rating of 4.3 Read Reviews (20)

Rate/Review | 704 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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 vegetable oil
  • 1 teaspoon lemon extract
  • 1 cup fresh or frozen unsweetened raspberries*

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine 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 degrees F 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.

Footnotes

  • If using frozen raspberries, do not thaw before adding to batter.
  • *Editor's Note: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2007 by Jordan Smith 
Deelicious. For dairy allergies, I used coconut milk, which is great in place of half and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2007 by HEIDI IN TN 
GREAT FLAVOR, GOOD TEXTURE....I MIXED IN BLUEBERRIES WITH THE RASPBERRIES , ALSO ADDED A... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2008 by Spencer 
Delicious muffins. We'll be making these babies again. We made a few substitutions since we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2008 by THEFAMILYCHEF 
Excellent recipe! The batter made 17 standard size muffins. I used 1/2 tsp. lemon juice and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2007 by SBlaser 
If you want to gild the lily, these are so good with cream cheese frosting on top! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by hazelnutty 
YUM-O!!! SOO good! I did use whole milk instead of half&half and it worked out great. I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2009 by Tricia Jaeger 
These were really good muffins. I sprinkled some coarse white sugar on the top before baking... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2007 by ANJACKSON 
These turned out quite well! I used both raspberries and blueberries (divided batter in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by KingsHorses 
Very good muffins. Good texture, very easy and versatile :o) MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2009 by jan 
I made these as mini muffins for my baking business and they were a hit. MORE

 
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