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Lemony – Raspberry Toped Mini Muffins

by Sonia on December 27, 2009

Post image for Lemony – Raspberry Toped Mini Muffins

Dear Pals,

Recipe Marathon day # 3

Do you love baking? I love baking, baking utensils, books and everything. :) Though, I am a novice baker and slowly trying my hands in baking goodies too. I have started to bake with small steps. So, this time I have made a Lemony Raspberry Mini Muffins from Deb’s Smitten Kitchen. Most Americans (foodies) and other food lovers from all over the world knows about the Smitten Kitchen. She is just an amazing cook and blogger. Her blog contains an excellent recipes and I have an excellent stack of ‘Bookmarked’ recipes to try from her blog. ;) This is one of my bookmarked recipe. I made this Raspberry topped Lemony Muffins and it just came out great! My little kitchen wafted away with lovely smell! :)

I love bite sized mini muffins than regular one. I bought mini muffin pan few months back and I love it! I tried couple of mini muffin recipes from different sources and will post it later. Today, you will enjoy this Lemony Raspberry muffins. I halved the recipe but followed closely the original recipe. They finished in no time. :)

Before you proceed to the recipe, read here. A good post about how to choose, clean and store Raspberry.


Ready to bake!

Lemony - Raspberry Toped Mini Muffins
Serves: about 28 mini muffins
  • ½ cup + 2 Tbsp Sugar, divided
  • 2 teaspoons finely grated Lemon peel
  • 1 cup All Purpose flour
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 50 gm Unsalted butter, at room temperature
  • 1 Egg
  • ½ cup Buttermilk
  • 1 tsp Vanilla Extract
  • 1 packet (about 125 gm) of fresh Raspberries
  1. Preheat oven to 375°F. Line a mini muffin tray with paper liners. Mash 2 Tbsp sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour,baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining ½ cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
  2. Spoon down the batter among muffin cups up to ¾ level. Top each muffin with one raspberry. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 20 minutes.


Eat me plssss! :)

  • They look adorable! I love baking too; every few days I get the itch to try a new baking recipe.

  • PJ

    omg, these mini-muffins are the cutest thing! so very clever you are, Sonia! and the raspberry on the top sets everything off so well, I want one right now :)

    • It’s not my idea but Deb’s. Thanks for words though. :)

  • these muffins look so cute. the raspberry adds colour and flavour. love it.
    All the best for the 4th Day.

    • Welcome Sayantani! Thanks for stopping by. Many thanks for words too. :)

  • Muffins look beautiful and sunshine-like in those bright colored papers! :)

  • Mini muffins look sooo cute.. Raspberries are a tasty addition.

    • Thanks Pavani. Yeah..raspberry adds mix taste of sweet and sour together. :)

  • So cute and adorable!

  • These are awfully cute! And I totally love the colorful muffin cups. I am like you too … baking is my first love :)

    • Thanks for your sweet words. :)

  • wow!yummy

  • Mmm…looks cute and tastes sweet~deadly combo!

  • wow..yummy they look so good..I too love baking. Thanks for sharing this recipe.

    • Welcome Deepa! Glad you liked it. :)

  • Cham

    Baking is fun- I do a lot! They are adorable with rasp

  • These look divine :)
    thanks for the recipe!

    • Welcome Aarthi! Thanks for stopping by.

  • feel like trying this soon,..

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