Raspberry Lemon Mini Muffins Recipe – a delicious recipe with sugar, lemon zest, flour, baking powder, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to middle position and preheat oven to 375u00b0F. Grease a 24 cup mini muffin tin.
2
In a large bowl, rub together lemon zest and sugar until zest has released some of its oils and aromatics. Set aside.
3
In a medium bowl, whisk together flour, baking powder, an salt; set aside.
4
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.
5
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.
403
kcal
Calories
14
g
Fat
64
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Raspberry Lemon Mini Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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