Raspberry Lemon Mini Muffins

[Photograph: Carrie Vasios]

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

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Raspberry Lemon Mini Muffins

About This Recipe

Yield:makes 24 mini muffins
Active time:15 minutes
Total time:30 minutes
Special equipment:24 cup mini muffin tin
This recipe appears in: Wake and Bake: Lemon Raspberry Mini Muffins


  • 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 egg
  • 2 tablespoons milk
  • 24 raspberries


  1. 1

    Adjust oven rack to middle position and preheat oven to 375°F. Grease a 24 cup mini muffin tin.

  2. 2

    In a large bowl, rub together lemon zest and sugar until zest has released some of its oils and aromatics. Set aside.

  3. 3

    In a medium bowl, whisk together flour, baking powder, an salt; set aside.

  4. 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. 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.


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