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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.
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
24
mini muffins
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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