Raspberry Lemon Mini Muffins Recipe

Carrie Vasios

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

Recipe Facts

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

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  • 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


  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

Nutrition Facts (per serving)
65 Calories
2g Fat
11g Carbs
1g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)