Raspberry Lemon Mini Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May. 07, 2020
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Carrie Vasios

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

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Recipe Facts

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Active: 15 mins
Total: 30 mins
Makes: 24 mini muffins

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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 egg
  • 2 tablespoons milk
  • 24 raspberries

Directions

  1. Adjust oven rack to middle position and preheat oven to 375°F. 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.

Special equipment

24 cup mini muffin tin

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