Lemon Raspberry Jumbo Muffins

Lemon Raspberry Jumbo Muffins

"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."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  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.

Reviews

Read all reviews 57
  1. 70 Ratings

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Most helpful positive review

Fabulous recipe! These muffins turned out light and moist with a touch of lemon. I subbed buttermilk for the half-and-half and cut the baking powder in half to compensate. I added a bit of fres...

Most helpful critical review

Made as is, except without a jumbo muffin pan made regular sized muffins. They were not very lemony, which may be a fault of the brand of lemon extract I bought, I am not sure as it is not some...

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Fabulous recipe! These muffins turned out light and moist with a touch of lemon. I subbed buttermilk for the half-and-half and cut the baking powder in half to compensate. I added a bit of fres...

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.

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 tr...

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 to...

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 raspber...

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 ...

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.

i love making muffins and have my own little eccentricities about it... like using buttermilk instead of other liquids. i have some to use up anyway, so I used 1 tsp. baking soda instead of baki...

these were good, didn't have lemon so I subbed it with vanilla

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