Raspberry-Almond-Mini-Muffins
Raspberry Almond Mini Muffins
Fresh, sweet-tart raspberries combined with nutty almond flavor transforms regular mini muffins into extraordinary breakfast pastries you'll love to share.
Raspberry-Almond-Mini-Muffins
Raspberry Almond Mini Muffins
Fresh, sweet-tart raspberries combined with nutty almond flavor transforms regular mini muffins into extraordinary breakfast pastries you'll love to share.
Servings Prep Time
24mini muffins 5minutes
Cook Time
15minutes
Servings Prep Time
24mini muffins 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat the oven to 375. Lightly grease a 24 cup mini muffin tin, and arrange the rack in the middle of the oven.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In a larger bowl, whisk together melted butter, sugar, and lemon zest. Beat for a full minute.
  4. Add egg and whisk until well combined, then stir in milk and almond extract.
  5. Add dry ingredients, then stir just enough to combine.
  6. Fill each muffin cup about 3/4 of the way full. Place one raspberry, open-side-down, in each muffin.
  7. Bake until golden and they pass the toothpick test, about 12 to 15 minutes.
  8. Let cool in pan for 15 minutes before removing.
Recipe Notes