Reviewed: Apr. 1, 2012

These were great! I used buttermilk instead of the cream so I only used 1 tsp of baking powder. I used 1 tsp of lemon zest instead of the extract as well. I also used blueberries, blackberries and apple instead of raspberries. They made about 18 regular size muffins and baked fro 25 minutes. I found these to have a little more of a cupcake taste than a muffin taste but I thought they were delicious!

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Reviewer:

lross11

Cooking Level: Intermediate

Home Town: Milton, Ontario, Canada

Reviewed: Mar. 19, 2012

I've made these muffins twice so far - the first time with raspberries and the second time with blueberries. They were amazing both times. I do prefer to use fresh lemon juice instead of the extract and I think it compliments the fruit perfectly.

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Reviewer:

Irene

Living In: Brooklyn, New York, USA

Reviewed: Feb. 10, 2012

Yummy!

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Reviewer:

Bella

Cooking Level: Intermediate

Reviewed: Oct. 23, 2011

These were delicious! I used whole wheat pastry flour, 3/4 cup of raw sugar, fresh raspberries, and yogurt instead of half & half. (didn't have any!) I also didn't have lemon extract, so I zested a medium-sized lemon and used that along with the juice from 1/2 of the lemon. I made 12 muffins and a mini-loaf, and they were fluffy, tart, and sweet. So yummy!

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Reviewer:

W. Wade

Reviewed: Oct. 2, 2011

This recipe is definitely a keeper. I subbed the half-n-half with coconut milk and at the last minute sprinkled the tops with white chocolate chips. 23 minutes at 400 in a jumbo muffin pan. Made 6 large muffins. I am eating one right now and deem it delish!

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Reviewer:

ALTAROSE

Cooking Level: Intermediate

Home Town: Saint-Bruno-De-Montarville, Quebec, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Aug. 30, 2011

Everyone loved this recipe! I made normal and mini sized muffins and decreased the baking time by a few minutes. Yummy! Next time I will double the amount of fresh raspberries.

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Reviewer:

kimjnwa

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Aug. 28, 2011

Delicious! I divided the batter in half before adding the fruit and added a generous 1/2 cup of frozen blueberries/raspberries to each half, so I made 4 blueberry and 4 raspberry jumbo muffins. I filled the cups to almost the top, and they had a nice high dome. I love the lemon flavor, and the muffins were very moist. Great recipe!

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Reviewer:

SUZZANNA

Cooking Level: Intermediate

Reviewed: Aug. 23, 2011

Delicious! I used blueberries instead of raspberries, and added a tablespoon of lemon zest. Looking forward to making this recipe again!

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Reviewer:

soccrmom

Reviewed: Aug. 8, 2011

Great! I followed it perfectly except I used frozen blueberries instead and they turned out wonderfully. They cooked in the exact amount of time listed. Thanks for a good recipe!

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