These lemony mini muffins make a statement with their one large raspberry in the middle.
Recipe Details
Raspberry Lemon Mini Muffins Recipe
Ingredients
3/4 cup sugar
1 packed teaspoon lemon zest and 1 teaspoon juice, from one lemon
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
1 large egg
2 tablespoons milk
24 raspberries
Directions
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.
Special equipment
24 cup mini muffin tin
Nutrition Facts (per serving) | |
---|---|
65 | Calories |
2g | Fat |
11g | Carbs |
1g | Protein |
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. |