Lemon-Raspberry Muffins

4.5
(68)

My family celebrates Christmas and Easter with a really big brunch. It's getting harder and harder to find new recipes, so I made this one up. My family loves berry muffins, and these rate among our favorites.

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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
15
Yield:
15 servings

Ingredients

  • 2 cups all-purpose flour

  • 1 cup sugar

  • 1 tablespoon baking powder

  • ½ teaspoon salt

  • 2 eggs, lightly beaten

  • 1 cup buttermilk

  • ½ cup vegetable oil

  • 1 teaspoon lemon extract

  • 1 cup fresh or frozen raspberries

Directions

  1. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, mix eggs, buttermilk, oil and lemon extract. Stir into flour mixture just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20-22 minutes or until center of muffin springs back when lightly touched.