Jumbo Bakery Style Raspberry Muffins
These bakery-style raspberry Muffins are jumbo in size and contain lots of juicy raspberries and the perfect balance of moisture, sweetness, and flavor. They are wonderful warmer weather breakfast muffins with cozy flavors that your family will love.
Servings 9 Muffins
Calories 293cal
Cost $7
Equipment
- 2 6-count Jumbo Muffin Tins
- oven adjusted to the center rack position
- large and medium mixing bowls
- Whisk
- measuring cups and spoons
- lemon zester
- jumbo cupcake liners
Ingredients
- 2¼ cups All-Purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 tablespoon Lemon Zest *zest from one lemon
- 2 large eggs
- ½ teaspoon cinnamon
- 1½ teaspoons lemon extract
- ½ cup whole milk
- 1½ cups frozen raspberries *can pre-freeze fresh berries. Frozen works best for this recipe.
Instructions
- Preheat the oven to 400℉. Line 2 jumbo muffin tins with 9 jumbo liners. One pan will have empty wells but that is okay; set aside.
- In a medium-sized bowl, whisk the dry ingredients which include the flour, baking powder, salt, and cinnamon.
- In a larger bowl, cream together the butter, and sugar until fluffy. Add in the whole milk, eggs, zest, and extract mixing to combine.
- Slowly whisk in the dry ingredients until there are no more flour streaks.
- Fold ¾ of the frozen (not thawed) raspberries. You want to save a few to top the muffin batter with.
- Fill each liner ¾ of the way and top with additional berries and a sprinkle of sanding sugar.
- Bake muffins for 5 minutes at 400℉ which will allow the tops to burst and rise up. After 5 minutes, reduce the oven temperature to 350℉ and cook for an additional 20-25 minutes. Muffins will be fluffy, slightly golden brown, and firm to the touch once done. A toothpick inserted into the center of the muffin will be clean once removed. If they still feel wet, return them to the oven until cooked throughout.
- Allow muffins to fully cool before enjoying.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 293cal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 182mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 2mg