Lemon Glazed Raspberry Muffins
Lemon flavored muffins topped with a fresh raspberry and drizzled with a sweet lemon glaze, you won't be able to eat just one!
Servings: 24 muffins
Ingredients
Muffins
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1/2 cup plain Greek yogurt
- 2 tablespoons milk
- 1/4 cup maple syrup
- 1 egg
- 2 tablespoons oil, avocado oil is what I use
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 24 fresh raspberries
Lemon Glaze
- 1/2 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Pinch of salt
Instructions
- 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
Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 63mg | Sugar: 5g