I love muffins. I think muffins are one of the most perfect foods out there. I think I would seriously consume a muffin a day if my figure would let me. I know you probably think it’s silly but, Oh to be a teenager again. Well, here’s a perfect recipe for delicious little mini bite Lemon Raspberry muffins. With a hint of Lemon and the fresh Raspberries, my two girls absolutely love these and will have a couple for breakfast with some fresh fruit. These little muffins are also the perfect size to take for brunch or a luncheon.
Mini Bite Lemon Raspberry Muffins:
- 2 Cups Flour
- 1/2 Cup Sugar
- 2 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1/2 Tsp. Salt
- 8 oz. of Lemon Yogurt
- 1/2 Cup Oil
- 1 Tsp. Grated Lemon Peel (zest)
- 2 Eggs
- 1 Cup Fresh or Frozen Raspberries (Don’t Thaw. If you use fresh raspberries for the mini muffins, do
- 1/3 Cup Sugar
- 1/4 Cup Flour
- 2 Tablespoons
Pre-heat your oven to 400 degrees. Grease 36 mini muffin cups or 14 regular muffin cups. In a bowl combine the flour, sugar, baking powder, baking soda & salt. Mix well. In a small bowl combine the yogurt, oil, Lemon peel and eggs. Mix well. Add this to the dry ingredients and still until moistened. Gently stir in the Raspberries. Fill muffin cups 3/4 full. For the topping, in a small bowl combine, the 1/3 cup of sugar and 1/4 cup flour. Using a fork, cut in butter until crumbly . Sprinkle over batter. Bake at 400 degrees for 11 to 13 minutes or until a toothpick comes out clean. Let cool 5 minutes.
- 1/2 Cup of Powder Sugar
- 2 to 3 tsp. of milk
Glaze the muffins after they have cooled. This is optional but I love how these look with the added icing, and the little bit of extra sweetness is perfect.
These little mini muffins are mouthwatering. You can’t just stop at one!