Raspberry Lemon Muffins Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Combine first 4 ingredients.
• In separate bowl, combine next 4 ingredients.
• Combine the wet and dry ingredients together until moist.
• Fold in raspberries.
• Spoon into 12 muffin tins and sprinkle with sugar.
• Bake 16-20 minutes.

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.

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon juice and zest.
• Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full.
• Bake at 350 degrees F for 15-20 minutes or until center of muffin springs back when lightly touched.
• For Glaze:: Mix powdered sugar and lemon juice. Add milk until smooth.
• Drizzle glaze on top of slightly cooled muffins.

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.

Steps:

• Preheat oven to 375°F. Line 14 standard muffin cups with paper liners. Mash 1/4 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and half of lemon sugar. Beat in flour mixture.
• Divide batter among muffin cups. Top each muffin with 4 raspberries. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes. Brush tops of muffins lightly with cream; sprinkle with remaining lemon sugar and cool.

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.

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.

Steps:

• In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Steps:

• Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
• Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
• Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
• Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

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.