These mini Lemon Glazed Raspberry Muffins are perfect for spring brunch! Lemon flavored muffins topped with a fresh raspberry and drizzled with a sweet lemon glaze, you won’t be able to eat just one!
I bought a box of raspberries a couple weeks ago. They were so perfect looking, but I half expected them to be sour as heck because it still seems a little early for berries. To my surprise they were sweet and delicious, so much so that I went back and bought another box. I have a habit of eating almost an entire box if they taste good, better that than candy right?
I didn’t plan to turn the second box of raspberries into these Lemon Glazed Raspberry Muffins, I was actually just going to use them in this Raspberry Smoothie. However, I was on a kick making muffins after those Carrot Cake Muffins I shared the recipe for last week and couldn’t resist baking some more.
Instead of standard sized muffins I broke out the mini muffin pan instead. I love making mini muffins, because then I can eat three and have it be equivalent to one regular sized muffin. I’m always thinking about my stomach over here.
Mini muffins are also nice when you’re serving them at a brunch or shower where there’s usually lots of food to try out. They’re one to two bite size so you don’t feel overwhelmed with a giant bakery sized muffin staring you in the face. I’m all about small bites so I can try everything out. I don’t like to have to commit to one thing when it comes to my food.
These Lemon Glazed Raspberry Muffins are flavored with lemon zest and juice, along with vanilla and a hint of almond extract. Once the batter is made and divided into the mini muffin cups a fresh raspberry is gently pressed into the center of each one. Since raspberries are so delicate and tend to break when mixed into batter, I thought this would be a cleaner and easier way to incorporate them.
The final step after the raspberry muffins have cooled is to drizzle the tops with a lemon glaze. I love the sweet, tart, lemony flavor it adds to the muffins, plus a drizzled glaze always looks so pretty. Add these Lemon Glazed Raspberry Muffins to your Easter or Mother’s Day brunch table this year, you won’t regret it!
More Muffin Recipes
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1/2 cup plain non fat Greek yogurt
- 2 tablespoons milk
- 1/4 cup maple syrup
- 1 egg
- 1 1/2 tablespoon oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 24 fresh raspberries
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt
- Preheat oven to 375° F. and line a 24 cup mini muffin pan with muffin cups.
- In a large bowl whisk together the dry ingredients and lemon zest. In a smaller bowl whisk together the yogurt, milk, maple syrup, egg, oil and extracts. Pour the wet ingredients in with the dry and stir together with a rubber spatula until combined.
- Scoop the batter evenly into the prepared muffin cups then gently press a raspberry into each one. Bake for 12-14 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove the muffins from the pan and onto a wire cooling rack to cool completely before glazing them.
- In a small bowl whisk the glaze ingredients together until smooth and the consistency is similar to maple syrup. Add more lemon juice or powdered sugar as needed to achieve desired consistency. Drizzle the glaze over the tops of the cooled muffins and allow the glaze to harden for a couple minutes before serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 56 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 8mg Sodium: 63mg Carbohydrates: 9g Fiber: 0g Sugar: 5g Protein: 2g