Raspberry lemon muffins🧁🍋💗 ingredients - lemon pound cake (White Lily brand is what I used) - raspberries - glaze homemade glaze - 1/2 cup of powdered sugar - 2 tbsp of milk (I used vanilla almond milk) - 1 tsp of lemon zest - 4-5 mashed raspberries Preheat the oven 350F. Line cupcakes with liners or grease with neutral oil. Make batter according to package instructions. In a small bowl, mash up about 15 raspberries. (you can add more or less) Add that too the batter and fold. Then put 1/3 cup of batter into each muffin tin. Bake them in oven for 20-23 min. While they’re baking, make the glaze. Add powdered sugar to a bowl and add milk. Then whisk together until smooth. Add lemon zest and mashed raspberries and mix. Set aside. (Mine came with a glaze so I just used that but making a homemade one is super easy) Once muffins are done, let cool on a cooling rack. Check with a toothpick that it is cooked all the way through. Then take a toothpick, chop stick, fork, etc. to poke holes in each muffin so that the glaze can seep into the muffins. Then add glaze on top. Enjoy!
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