Lemon Raspberry Muffins

Total Time
35mins
Prep
15 mins
Cook
-5 min

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

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Ingredients

Nutrition

Directions

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

5 5

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.

5 5

These were so easy to put together and lovely to eat. I used the sour cream/milk combo and subbed lemon essance for lemon use. Also added a dash of vanilla essence and some chia seeds to use them up.

4 5

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!