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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24 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.


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