Lemon Raspberry Muffins

READY IN: 35mins
Dorel
Recipe by Dorel

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

Top Review by HeatherFeather

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.

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.

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