LIMONE E LAMPONI—Jumbo Lemon Raspberry Muffins!
I’ve been craving a muffin day for a while now, and these muffins really fit the bill—Jumbo Lemon Raspberry Muffins!
Raspberries have been on sale for the past week or so, and my mom went out and bought a bunch. I haven’t made muffins in a long time, so I figured I would try a berry muffin recipe. These muffins came out wonderful. Super simple to make. Full of light, bright flavor. Chewy outside with a soft, fluffy inside. Magic muffin.
The lemon extract and juice truly make the recipe. The amount is just enough so you can taste a hint of lemon (and certainly smell it when you’re making the batter and the muffins are in the oven!) but not enough to overpower the entire muffin. I love the way baked goods smell when you first bite into them or break them apart. This muffin smelled slightly sweet with a pleasantly subtle aroma of lemon. You really taste the raspberries when you bite into a spoke stained with their pink color—tart and fresh. I think the fresh raspberries also help keep the inside of the muffins moist and fluffy.
I also think that splitting the flour up—half all purpose and half whole wheat—really made a difference. I always try to make this substitution, just because I like the health benefits of whole wheat flour, but the whole wheat flour also adds texture, slight chewiness, and a hint of nutty flavor. I think it really tied all the ingredients of the muffin together nicely.
Jumbo Lemon Raspberry Muffins
(yields about 8 jumbo muffins, or 16 regular muffins)
Adapted from Taste of Home
1 cup all purpose flour
1 cup whole wheat flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/2 cup canola oil
1 1/2 teaspoon lemon extract
1/2 teaspoon lemon juice
1 cup fresh or frozen raspberries
1. Preheat oven to 400 degrees F. Spray a jumbo muffin pan with nonstick cooking spray.
2. In a large bowl, mix flours, sugar, baking powder, and salt until well combined. Set aside.
3. In another bowl, whisk together eggs, milk, oil, lemon extract, and lemon juice. Stir dry ingredients into wet ingredients until just moistened. Fold in raspberries.
4. Fill muffin cups two-thirds full. Bake for 20-25 minutes, or until golden brown on top and a toothpick inserted comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove from pan and cool on wire rack completely.