These lemony mini muffins make a statement with their one large raspberry in the middle.
- 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
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.
24 cup mini muffin tin