Raspberry Almond Mini Muffins 

Prep Time: 5 minutes | Cook Time: 15 minutes

mini muffins


  • 1 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs melted butter
  • 1/2 cup sugar
  • 1/2 tsp lemon zest
  • 1 egg
  • 2 tbs almond milk (Cow's milk can be used instead)
  • 1/2 tsp almond extract
  • 24 raspberries


Preheat the oven to 375. Lightly grease a 24 cup mini muffin tin, and arrange the rack in the middle of the oven.

Whisk together flour, baking powder, and salt. Set aside.

In a larger bowl, whisk together melted butter, sugar, and lemon zest. Beat for a full minute.

Add egg and whisk until well combined, then stir in milk and almond extract.

Add dry ingredients, then stir just enough to combine.

Fill each muffin cup about 3/4 of the way full. Place one raspberry, open-side-down, in each muffin.

Bake until golden and they pass the toothpick test, about 12 to 15 minutes.

Let cool in pan for 15 minutes before removing.