Easy Lemon Raspberry Muffins
Prep time
Cook time
Total time
An easy box mix is transformed into berry-filled muffins topped with a flavorful icing. A perfect nibble with coffee or tea.
Recipe type: Breakfast, Brunch, Snack
Serves: 12
  • For the muffins:
  • 1 box Krusteaz Meyer Lemon Pound Cake Mix
  • ¾ cup water
  • 10 tablespoons butter, melted
  • 1 cup frozen raspberries
  • For the icing:
  • 2 tablespoons water
  • ¼ teaspoon almond extract
  1. Preheat oven to 375 degrees.
  2. Lightly grease 12 muffin cups with shortening.
  3. Place cake mix in large mixing bowl. Add water and butter. Stir until just moistened.
  4. Gently fold in the raspberries.
  5. Evenly spoon batter into prepared muffin tin(s).
  6. Bake at 375 degrees for 10 mins.
  7. Reduce oven temp to 350 degrees and continue baking for 12 mins.
  8. Test for doneness with toothpick. It should come out clean when inserted in center of muffin.
  9. Allow to cool for 10 minutes on rack before removing.
  10. Gently release muffins from pan and allow to cool completely on rack.
  11. To make icing, whisk together the mix, water, and extract until smooth.
  12. Drizzle over cooled muffins. Allow to set.
Recipe by THE LOG HOME KITCHEN at http://www.theloghomekitchen.com/easy-lemon-raspberry-muffins/