Mini Bite Lemon Raspberry Muffins

Final Image 4

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

Topping:

  • 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.  

Icing (optional):

  • 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.

muffin 1

 These little mini muffins are mouthwatering. You can’t just stop at one!

muffin 2

 Enjoy!

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Melanie

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