Raspberry Lemon Mini Muffins Recipe

Updated May 07, 2020

These lemony mini muffins make a statement with their one large raspberry in the middle.

Recipe Details

Active 15 mins

Total 30 mins

Serves 24 mini muffins

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Ingredients

Adjust oven rack to middle position and preheat oven to 375°F. Grease a 24 cup mini muffin tin.
In a large bowl, rub together lemon zest and sugar until zest has released some of its oils and aromatics. Set aside.
In a medium bowl, whisk together flour, baking powder, an salt; set aside.
Add melted butter to bowl with sugar and zest and whisk 1 minute. Add egg and whisk until well combined. Stir in milk. Add dry ingredients and stir until just combined. Stir in lemon juice.
Fill each mini muffin cup 3/4 full with batter. Place one raspberry, open side down, in center of each cup. Bake until golden and a cake tester inserted into a muffin comes out clean, 12 to 15 minutes. Let cool 15 minutes then release from pan.

24 cup mini muffin tin

Nutrition Facts
Servings: 24
Amount per serving
Calories	65
% Daily Value*
Total Fat 2g	3%
Saturated Fat 1g	6%
Cholesterol 13mg	4%
Sodium 46mg	2%
Total Carbohydrate 11g	4%
Dietary Fiber 0g	1%
Total Sugars 6g
Protein 1g
Vitamin C 1mg	3%
Calcium 16mg	1%
Iron 0mg	2%
Potassium 14mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.