Lemon-glazed Raspberry Lemon Mini Muffins

There are juicy raspberries all over these mini muffins, and they taste great with lemon. These tasty treats are great for breakfast or as a snack because the lemon glaze makes them sweet and sour at the same time.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1 cup fresh raspberries

Instructions:

Preheat your oven to 350F 175C

Grease a mini muffin tin or line it with mini muffin liners

In a large bowl, whisk together the flour, sugar, baking powder, and salt

In another bowl, whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest

Pour the wet ingredients into the dry ingredients and stir until just combined

Be careful not to overmix; some lumps are okay

Gently fold in the fresh raspberries into the muffin batter

Using a cookie scoop or a spoon, divide the batter evenly into the mini muffin cups

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely

While the muffins are cooling, prepare the lemon glaze by mixing 1 cup of powdered sugar with the juice of 2 lemons

Adjust the consistency with more sugar or lemon juice as needed

Once the muffins are completely cool, drizzle the lemon glaze over the top of each muffin

Enjoy your delicious Lemon-glazed Raspberry Lemon Mini Muffins