Lemon Raspberry Muffins

Lemon Raspberry Muffins

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 12

    • About This Recipe

    “This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half.I used 2 cups raspberries and decreased the sugar to 3/4 cup”

    Ingredients

  • 2cupsall-purpose flour
  • 3/4-1cupsugar
  • 3teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1cuphalf-and-half
  • 1/2 cupvegetable oil
  • 1 1/2 teaspoonslemon extract
  • 2largeeggs
  • 1 -2cupraspberries( Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)

    • Directions

  • Heat oven to 400 degrees F.
  • Line 12 muffin cups with paper baking cups.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour, sugar, baking powder and salt; mix well.
  • In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
  • Add to dry ingredients, stir until ingredients are just moistened.
  • Carefully fold in raspberries.
  • Fill prepared muffin cups 3/4ths full.
  • Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
  • Cool 5 minutes, remove from pans.
  • HIGH ALTITUDE:
  • Above 3500 feet, decrease baking powder to 2 teaspoonful.

    • Reviews

  • “These are wonderful!I have been making this same exact recipe for years and it is a family favorite.I have successfully substituted yogurt, buttermilk or milk for the half-n-half in this, depending upon what I had on hand at the time.I always keep a bag of frozen raspberries in the freezer specifically to make these muffins.”

  • “Delicious!Love lemon and raspberry.Made these for the freezer to pull out for quick breakfast or snack for my toddler.He likes them! I used his whole milk in place of half and half, but otherwise made as is using fresh raspberries.Thanks for posting!”

  • “I was going through my recipes to see some that I could post but you already beat me to it. These are great muffins! Will make them again and again! Thanks.”

  • “These are phoenominal! One of my favorite muffin recipes. i sprinkled granulated sugar on top of each muffin before popping them in te oven, and it added a sweet, flaky, crisp shell topping on top. Don’t fill the cups too much!”

  • “I enjoyed these muffins and was able to successfully make them with just a couple of dietary changes for DH’s lactose intolerance. I didn’t have lemon extract so I didn’t replace that at all. I used a soy sour cream and 2% milk and found the recipe to be WAY to thick, which may be because soy sour cream is thicker than real so I added about 1/2 cup extra milk. Tasty overall. I added only 3/4c sugar and found them to be sweet enough and added 2 cups raspberries. I’ll make these again.Updated June 22/09: Now rated 5 stars. I used 1/2 cup lactose free milk and 1/2 cup water. Instead of the lemon extract I used the juice of 1/2 lemon and added the zest as well. Still super tasty.”

  • “This recipe was great. I made them for my daughter’s brithday to serve her breakfast in bed! I used 1 c. heavy cream and omitted the oil, and they still turned out great. I also brushed the tops with butter when they came out of the oven, and then sprinkled some sugar on top. They would be great with any kind of berry. They also puffed up very nice…no flat-top muffins here. Thanks! “

  • “Very good muffins, loved the lemon and raspberry flavors together. I did use fresh respberries and also the sour cream and skim milk for the half and half. Will be making this again soon.”

  • “Made these just this morning.Used frozen raspberries, 1 1/2 tsp. of lemon extract, and sprinkled turbinado sugar on tops before baking.Good muffins, not extraordinary.The raspberries are pretty tart, I think that I’ll try blueberries next time.”

  • “Easy and Tasty!Also made them with bluberries.”

  • “Very good, I used frozen raspberries but this would be good with blueberries or strawberries too.I love the lemon flavor.”

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