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TEST KITCHEN APPROVED

Lemon Raspberry Jumbo Muffins

Name: Lemon Raspberry Jumbo Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 jumbo muffins
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 canola oil; 1 teaspoon lemon extract; 1 cup fresh or frozen unsweetened raspberries

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Carol thoreson, Rockford, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 27, 2022

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.

Editor's Note: Sixteen regular-size muffin cups may be used; bake for 18-20 minutes.

TEST KITCHEN APPROVED

Lemon Raspberry Jumbo Muffins

4 Reviews Add your review

Yield:8 jumbo muffins

Prep:10 min

Cook:25 min

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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 canola oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries

Text Ingredients

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Directions

1
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.

2
Fill greased jumbo muffin cups two-thirds full. Bake at 400° 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.