Lemon Raspberry Jumbo Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY LEMON MUFFINS

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12



Raspberry Lemon Muffins image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g

½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
½ teaspoon lemon extract
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration

LEMON RASPBERRY JUMBO MUFFINS

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.

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 9



Lemon Raspberry Jumbo Muffins image

Steps:

  • 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. , 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.

Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

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

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

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9



Lemon Raspberry Muffins image

Steps:

  • 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.

2 cups all-purpose flour
3/4-1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
1 1/2 teaspoons lemon extract
2 large eggs
1 -2 cup raspberries (Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)

RASPBERRY LEMON MUFFINS

These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.

Provided by Taste of Home

Time 30m

Yield 18 servings.

Number Of Ingredients 9



Raspberry Lemon Muffins image

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup half-and-half cream
1/2 cup canola oil
1 teaspoon lemon extract
1-1/2 cups fresh or frozen raspberries

More about "lemon raspberry jumbo muffins recipes"

SUPER MOIST LEMON RASPBERRY MUFFINS RECIPE | LITTLE …
Web May 17, 2020 Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set …
From littlespicejar.com
5/5 (32)
Total Time 30 mins
Servings 12
  • Place a rack near the center of the oven and preheat the oven to 375 degrees F. Spray a muffin pan with cooking spray and set aside.
  • In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet mixture into the dry mixture and fold until just combined. Do not overmix. Fold in the raspberries. Divide the muffin batter into the muffin pans and bake for 18 - 22 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs. Let muffins cool in the pan for 10 minutes before removing to a cooling rack.*
super-moist-lemon-raspberry-muffins-recipe-little image


LEMON RASPBERRY MUFFINS - TASTES BETTER FROM SCRATCH
Web Apr 24, 2021 Mix Wet ingredients: Mix together lemon juice and milk (this will make “buttermilk”. In another bowl, mix eggs, oil, lemon zest, and …
From tastesbetterfromscratch.com
4.8/5 (152)
Total Time 30 mins
Category Breakfast
Calories 205 per serving
  • Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
  • In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
  • Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.
lemon-raspberry-muffins-tastes-better-from-scratch image


LEMON RASPBERRY STREUSEL JUMBO MUFFINS | WILTON
Web Jumbo muffin pan Baking spray Mixing bowls Electric mixer Cooling rack Instructions Print Click To Mark Complete 1 Preheat oven to 375°F. …
From wilton.com
3/5 (2)
Category Recipes
Servings 9
lemon-raspberry-streusel-jumbo-muffins-wilton image


LEMON-RASPBERRY MUFFINS RECIPE | EATINGWELL
Web Directions Step 1 Preheat oven to 400 degrees F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Step 2 Use a vegetable peeler to remove the zest from the lemon in long strips. …
From eatingwell.com
lemon-raspberry-muffins-recipe-eatingwell image


JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS - SALLY'S BAKING …
Web Jun 9, 2020 Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. Whisk the flour, baking powder, baking soda, and salt together in …
From sallysbakingaddiction.com
jumbo-raspberry-chocolate-chip-muffins-sallys-baking image


LEMON RASPBERRY CRUMB MUFFINS - BAKER BY NATURE
Web Mar 28, 2019 For the Lemon Raspberry Muffin Batter: 2 and 1/2 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 8 tablespoons (4 ounces) unsalted butter, melted 1 cup granulated sugar 2 large eggs, …
From bakerbynature.com
lemon-raspberry-crumb-muffins-baker-by-nature image


MASTER BAKERY-STYLE MUFFIN RECIPE - SALLY'S BAKING ADDICTION
Web Feb 18, 2014 Instructions. Preheat oven to 425 ° F (218 ° C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. Whisk the …
From sallysbakingaddiction.com
master-bakery-style-muffin-recipe-sallys-baking-addiction image


LEMON RASPBERRY BUTTERMILK MUFFINS RECIPE | DRISCOLL'S
Web ALLOW lemon sugar mixture to rest 1 hour and up to 1 day WHILE RUBBING bag between fingers occasionally. PREHEAT oven to 400°F. BUTTER a 12-cup muffin pan or a 6-cup …
From driscolls.com
3.8/5 (5)
Calories 257 per serving
Category Breakfast & Brunch


BEST RASPBERRY MUFFINS RECIPE - TWO PURPLE FIGS
Web May 18, 2021 Preheat the oven to 375 degrees F. In a small bowl mix the topping ingredients and set aside. In a medium bowl, mix the flour, baking powder, baking soda …
From twopurplefigs.com


LEMON RASPBERRY MUFFINS RECIPE | PBS FOOD
Web Ingredients; 1/4 cup lemon juice (from 2 lemons) 3/4 cup shaken buttermilk ; 1/4 cup unsalted butter, melted 2/3 cup white granulated sugar ; 3 tablespoons neutral oil (such …
From pbs.org


LEMON RASPBERRY MUFFINS - EVERYDAY EILEEN
Web 1 day ago Make the topping. Step 1: In a small bowl, combine brown sugar, flour, and lemon zest. Cut in butter with a fork or pastry cutter until crumbly. Step 2: Sprinkle the …
From everydayeileen.com


JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
Web May 25, 2016 Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or …
From bakerbynature.com


RASPBERRY LEMON JUMBO MUFFINS - PLAIN.RECIPES
Web Fold in raspberries and lemon zest. Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before …
From plain.recipes


RASPBERRY-LEMON CRUMB MUFFINS RECIPE | EATINGWELL
Web 1 ½ cups fresh raspberries Directions Step 1 Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray. Step 2 To prepare crumb topping: Combine 1/4 cup flour, brown …
From eatingwell.com


JUMBO RASPBERRY LEMON POPPY SEED MUFFINS | MAMA HARRIS' KITCHEN
Web Directions: Begin by creaming the butter on low speed, then slowly add in the sugars. While adding sugars, also add the zest. Add egg yolks, then vanilla extract. In a separate bowl, …
From mamaharriskitchen.com


Related Search