Lemon Raspberry Muffins Recipe

Raspberry Lemon Muffins are the perfect sweet treat to whip up and serve during the summertime. I personally enjoy these muffins with my morning coffee or in the even with a cup of hot tea. You can use fresh or frozen raspberries and if you don’t have lemon extract you can certainly use 1-2 teaspoons of freshly squeezed lemon juice.

Lemon Raspberry Muffins Recipe

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

Preheat oven to 375 degrees F. Lightly grease a muffin pan or line the cavities with paper liners. Set aside

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder and salt. Combine the eggs, half-and-half cream, vegetable oil and lemon extract. Add the wet mixture into the dry mixture until the batter is moist. Fold in the raspberries.

Spoon into 18 lightly-greased or paper-lined muffin cups, filling them 2/3 of the way full.

Place muffin pan into a 375 degree F oven and bake for 18-20 minutes or until golden brown. The center should spring back when lightly touched. Remove from oven. Transfer muffins to a wire rack to cool. Store in an airtight container.

Note: These muffins freeze well. Once cool place into a freezer storage bag or plastic freezer container. They will keep for up to 3 months. Thaw overnight in the refrigerator.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!