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Lemon Raspberry Muffins

Lemon Raspberry Muffins recipe image
These Lemon Raspberry Muffins are the perfect balance of citrus brightness and berry sweetness. The batter is light and airy, featuring a tender crumb that holds up perfectly to juicy raspberries. Zesty lemon extract infuses every bite with a refreshing aroma, while the half-and-half ensures a rich, moist texture without heaviness. Ideal for a weekend brunch, a school lunchbox, or an afternoon tea treat, these muffins come together quickly with pantry staples. Whether you use fresh summer raspberries or frozen ones from the freezer, the result is consistently delicious. Serve them warm from the oven for the best experience, or store them for a quick breakfast on busy mornings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 1014.0
Dietary: Vegetarian
Description
These Lemon Raspberry Muffins are the perfect balance of citrus brightness and berry sweetness. The batter is light and airy, featuring a tender crumb that holds up perfectly to juicy raspberries. Zesty lemon extract infuses every bite with a refreshing aroma, while the half-and-half ensures a rich, moist texture without heaviness. Ideal for a weekend brunch, a school lunchbox, or an afternoon tea treat, these muffins come together quickly with pantry staples. Whether you use fresh summer raspberries or frozen ones from the freezer, the result is consistently delicious. Serve them warm from the oven for the best experience, or store them for a quick breakfast on busy mornings.
Ingredients
  • 2 cup Unbleached Flour
  • 1 cup Sugar
  • 3 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Half-and-half
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Lemon Extract
  • 2 ea Large Eggs
  • 1 cup Fresh/Frozen Raspberries
Directions
  1. 1
    Preheat oven to 425 degrees F (218&# 194;°C).
  2. 2
    Line 12 muffin cups with paper baking cups.
  3. 3
    Lightly spoon flour into measuring cup and level off.
  4. 4
    In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
  5. 5
    In a small bowl, combine half-and-half, oil, lemon extract, and eggs; blend well.
  6. 6
    Add wet ingredients to dry ingredients and stir until just moistened.
  7. 7
    Carefully fold in raspberries.
  8. 8
    Fill prepared muffin cups 3/4ths full.
  9. 9
    Bake at 425 degrees F (218ðC) for 20 to 23 minutes or until golden brown.
  10. 10
    Cool for 5 minutes, then remove from pans.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1014.0kcal
% Daily Value *
Total Fat 36.7g57%
Saturated Fat 6.4g32%
Cholesterol 186.5mg63%
Sodium 3027.5mg127%
Total Carbohydrate 152.9g51%
Dietary Fiber 3.3g14%
Sugars 60.9g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Frozen raspberries should be used without syrup and must not be thawed before adding to the batter to prevent discoloration and excess moisture.

HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoons.

For a crispier top, sprinkle additional sugar over the muffin tops before baking.

Keywords: lemon, raspberry, muffins, breakfast, baking, citrus, berries, easy, snack, tea time, brunch, homemade, quick bread, fruit muffins, vanilla, eggs, flour, sugar, oil, half-and-half
Read it online: https://www.chefs-mate.com/recipe/lemon-raspberry-muffins/