The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 11, 2009
Very good muffins. Good texture, very easy and versatile :o)
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Cooking Level: Professional

Home Town: Gahanna, Ohio, USA
Living In: Centerburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 10, 2009
YUM-O!!! SOO good! I did use whole milk instead of half&half and it worked out great. I also decreased the sugar to 3/4 cup and they were still a little sweet for my taste so next time I will try 1/2 cup sugar. These are also delicious with orange extract instead of lemon. GREAT RECIPE and it can be used with any kind of berries!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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Reviewed: Apr. 3, 2009
These were really good muffins. I sprinkled some coarse white sugar on the top before baking to give it a crunch. 1 tsp. of extract can be substituted for 1 tsp. lemon zest.
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 25, 2009
I made these as mini muffins for my baking business and they were a hit.
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jan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 28, 2008
Excellent recipe! The batter made 17 standard size muffins. I used 1/2 tsp. lemon juice and 1 tsp. of grated lemon rind instead of lemon extract. Gave them a great lemony flavor. The raspberries get very mushy inside the muffins which in my experience is normal.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: Novi, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 29, 2008
Very tasty - love the lemon & raspberry combo! Will definitely make these again.
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Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 30, 2008
I rated these low because the raspberries (I used fresh) turned to mush inside the muffins, which was a turn-off for my family. Maybe I did something wrong? The overall taste was okay but I think they could have used a bit more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 14, 2008
Delicious muffins. We'll be making these babies again. We made a few substitutions since we didn't have the ingredients. We used 1/4 cup cream cheese and 3/4 cup 1% milk in place of the half and half. We also topped them with streusel from the Raspberry Streusel Muffin recipe. The kids raved and called for them every morning!
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Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 21, 2007
I used blueberries for this recipe. I found I really could not taste the lemon in the muffins after they were baked. I will try them again - using a bit more lemon flavoring and I will try it with raspberries. I also found that they did not puff up a lot either so I ended up with smaller muffins than I was expecting.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 18, 2007
They were a little sticky, and cooking them slower and/or longer didn't make a difference. They weren't as flavorful as I had hoped, but all in all they were a good muffin
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 11, 2007
These were absolutely delicious. I made with just picked raspberries and they were moist and tender!
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Cooking Level: Expert

Home Town: Puyallup, Washington, USA
Living In: Lacey, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 29, 2007
Deelicious. For dairy allergies, I used coconut milk, which is great in place of half and half. I used raw sugar, half whole wheat pastry flour, a splash of lemon juice and sliced almonds on top. I'm sure any combination of berries is fantastic, because blueberries and raspberries were great. They rose nicely into perfect little domes. Great recipe.
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Cooking Level: Expert

Home Town: Cody, Wyoming, USA
Living In: Laramie, Wyoming, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 16, 2007
These turned out quite well! I used both raspberries and blueberries (divided batter in half), but made 16 muffins instead of 8 jumbo ones. They only required about 14 mins cooking time and I decided to add the zest from half of a lemon (love lemon flavour!) and since I didn't have lemon extract, just squeezed the juice from the lemon. My oldest son ate 2 in a row! They remind me more of a dessert type muffin, which isn't a bad thing - yummy!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 6, 2007
I have been using this recipe for years. It is fabulous. I get rave reviews every time I use it. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 12, 2007
GREAT FLAVOR, GOOD TEXTURE....I MIXED IN BLUEBERRIES WITH THE RASPBERRIES , ALSO ADDED A LITTLE LEMON ZEST AND MADE THEM INTO MINIS. MAKING THE MUFFINS SMALL, YOU REALLY GET THE BERRY TASTE.
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Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA
Living In: Seymour, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 19, 2007
These were pretty good. I'm giving a 4 because I think they could use more lemon flavor (I love lemon). But they are a very good muffin, and took no time at all to whip up, so I do recommend them. I used evaporated milk instead of half and half, and blackberries in place of raspberries. We had these with lentil soup and green salad for dinner tonight.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 10, 2007
These were yummy! Thanks for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Apr. 9, 2007
If you want to gild the lily, these are so good with cream cheese frosting on top!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 27, 2006
I have made these muffins several times, and they are delicious--especially with some lemon zest added to the batter. This recipe works out perfectly "as is".
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 12, 2006
these are very good muffins. they raise up and do not spread out as many others do.i made 8 in the mini bread pans and was perfect. thanks
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