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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."

Rate/Review | Read Reviews (51)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.