Lemon Raspberry Muffins

"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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photo by Dorel photo by Dorel
photo by Dorel
photo by Dorel photo by Dorel
Ready In:
35mins
Ingredients:
9
Serves:
12
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ingredients

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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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
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Tweaks

  1. 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!
     
  2. 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.
     

RECIPE SUBMITTED BY

<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at gmail.com. Use the @ sign and no spaces.</p>
 
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