Best 2 Lemon Raspberry Jumbo Muffins Recipes

Indulge in a delightful culinary experience with our tantalizing Lemon Raspberry Jumbo Muffins, a perfect blend of zesty citrus and sweet berries. These colossal muffins boast a moist and fluffy crumb, bursting with vibrant flavors in every bite. The tangy burst of lemon zest complements the juicy sweetness of fresh raspberries, creating a symphony of flavors that will tantalize your taste buds. Perfect for a quick breakfast, an afternoon snack, or a special occasion treat, these muffins are sure to be a crowd-pleaser. Read on to discover the secrets behind this delectable creation and embark on a culinary adventure that will leave you craving more. In addition to the classic Lemon Raspberry Jumbo Muffins, this article also presents a collection of equally enticing recipes. Treat yourself to the indulgent Blueberry Lemon Jumbo Muffins, where juicy blueberries dance harmoniously with tangy lemon zest. For a tropical twist, dive into the luscious Pineapple Coconut Jumbo Muffins, where sweet pineapple and toasted coconut create a taste of paradise. Chocolate lovers will delight in the irresistible Chocolate Chip Jumbo Muffins, packed with rich chocolate chips that melt in your mouth. And for a classic indulgence, the Simply Vanilla Jumbo Muffins offer a comforting and timeless flavor that never fails to satisfy. With this diverse selection of recipes, you'll have a muffin for every occasion, each one bursting with flavor and guaranteed to leave a lasting impression. Let's embark on this culinary journey and create memories that will linger in your taste buds forever.

Let's cook with our recipes!

LEMON RASPBERRY JUMBO MUFFINS

Lemon Raspberry Jumbo Muffins image

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

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

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

Raspberry Lemon Jumbo Muffins image

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

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups fresh or frozen raspberries
3 teaspoons grated lemon zest
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons lemon juice

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 and Conclusion

For the best flavor, use fresh lemons and raspberries. If fresh raspberries aren't available, you can use frozen raspberries that have been thawed and drained well.
To make sure your muffins are moist and fluffy, don't overmix the batter. Mix just until the ingredients are combined.
Line your muffin tins with paper liners to make cleanup easy. If you don't have paper liners, you can grease and flour the muffin tins.
Bake the muffins at 425 degrees F for 5 minutes, then reduce the oven temperature to 350 degrees F and continue baking for 15-20 minutes. This will give the muffins a golden brown crust and a moist and fluffy interior.
Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.

Conclusion

These Lemon Raspberry Jumbo Muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are moist and fluffy, with a sweet and tangy flavor that is sure to please everyone. So next time you're looking for a quick and easy recipe, give these muffins a try!