Best 2 Raspberry Lemon Jumbo Muffins Recipes
Raspberry lemon jumbo muffins are a delightful treat that combines the bright, tangy flavor of lemon with the sweet, juicy burst of raspberries. They are perfect for breakfast, brunch, or as a sweet snack. Jumbo muffins are larger than regular muffins, providing a generous serving of this delicious treat. The combination of lemon and raspberry is a classic pairing that is sure to please everyone. The muffins are moist and fluffy, with a tender crumb and a golden brown crust. They are bursting with fresh lemon and raspberry flavor, and the jumbo size makes them perfect for sharing.
Here are our top 2 tried and tested recipes!
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
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.
RASPBERRY LEMON JUMBO MUFFINS
I work as a barista in my family's business and am also the baker in the cafe. This is one of the popular muffins I make. The customers love them.-Laura Siegrist, Jermyn, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. 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 removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.
Nutrition Facts : Calories 340 calories, Fat 10g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 283mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Use fresh ingredients for optimal flavor.
- Ensure your baking powder is fresh and active for a proper rise.
- Do not overmix the batter, as this can lead to dense muffins.
- Fill the muffin cups only about 2/3 full to allow for expansion during baking.
- Bake the muffins at the recommended temperature and timing to prevent under or overcooking.
- Let the muffins cool slightly before enjoying to prevent crumbling.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Conclusion:
The provided recipes offer delectable and versatile raspberry lemon jumbo muffin creations. Whether you prefer a classic treat, a vegan option, or a muffin with a streusel topping, these recipes have something for everyone. With careful preparation and attention to detail, you can create moist, flavorful, and visually appealing muffins that will tantalize taste buds and make any occasion special. Experiment with different variations and enjoy the delightful combination of sweet raspberries and zesty lemon in these jumbo muffin masterpieces!
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