RASPBERRY LEMON JUMBO MUFFINS

Raspberry Lemon Jumbo Muffins image

I work as a barista in my family's business and am also the baker in the cafe. This is one of the popular muffins I make. The customers love them.-Laura Siegrist, Jermyn, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1-1/4 cups sugar
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups fresh or frozen raspberries
3 teaspoons grated lemon zest
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons lemon juice

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and lemon zest. , Fill paper-lined jumbo muffin cups half full. Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

Nutrition Facts : Calories 340 calories, Fat 10g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 283mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 2g fiber), Protein 6g protein.