Raspberry Lemon Mini Muffins with Lemon Drizzle
Inspired by techniques from Serious Eats.
Bite-sized lemon muffins with a raspberry in the centre and a sharp lemon drizzle.
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Method
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Equipment
- 24-hole mini muffin tin
- butter or oil for greasing
- 2 mixing bowls
- balloon whisk
- spoon
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 76 kcal |
| Protein | 0.9 g |
| Carbohydrate | 13.6 g |
| of which sugars | 9 g |
| of which free sugars | 8.7 g |
| Fat | 2.2 g |
| of which saturates | 1.3 g |
| Fibre | 0.4 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 24 servings
Muffins
- 150 g caster sugar
- 1 lemon, finely grated zest and 1 tsp juice
- 130 g plain flour
- 1 tsp baking powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 55 g unsalted butter, melted
- 1 large egg
- 2 tbsp whole milk
- 24 raspberries
Drizzle
- 60 g icing sugar
- 2 tsp lemon juice
- 1
Heat. Heat the oven to 190 °C (170 °C fan) and grease the 24 holes of the mini tin.
- 2
Zest. Put the sugar in a large bowl and rub in the lemon zest with your fingertips until it smells strongly of lemon.
- 3
Batter. Whisk the melted butter into the lemon sugar for 1 min, then whisk in the egg and the milk. Stir in the flour, baking powder and salt until just combined, then the 1 tsp lemon juice.
- 4
Fill. Spoon the batter into the holes until three-quarters full and press one raspberry, hollow side down, into each.
- 5
Bake. Bake 12-15 min, until golden and a cocktail stick comes out clean. Leave 15 min, then ease them out of the tin.
- 6
Drizzle. Stir the icing sugar with the lemon juice to a thick, pourable icing and drizzle it over the cooled muffins.
Storage
Keep in one layer in an airtight box for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
