Anna Helm Baxter
Source: Parents Magazine



Recipe Summary

20 mins
1 hr 15 mins
Makes 12 muffins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a 12-cup standard-size muffin tin with paper baking cups. Whisk together flour, brown sugar, baking powder, and salt in a small, shallow bowl. Whisk together milk, eggs, melted butter, vanilla, and lemon zest in a separate larger bowl. Add flour mixture to milk mixture, folding with a rubber spatula until just combined (lumps are okay). Divide batter evenly among prepared muffin cups, filling each three-quarters full.

  • Sprinkle tops of muffins evenly with granulated sugar. Bake until muffins spring back when gently pressed, 25 to 30 minutes. Remove muffins from tin, and let cool on a wire rack, 30 minutes.

  • To decorate, use a serrated knife to slice off the top from each muffin, cutting just above the paper baking cup. Cut a heart shape from the center of each top using a 3/4- to 1-in. heartshaped cookie cutter. Return top to each muffin. Place raspberry fruit spread in a small resealable plastic bag, and snip 1 corner of bag to make a small hole. Pipe fruit spread into heart cutout in each muffin top. Serve mini heart cutouts alongside muffins.

Nutrition Facts

211 calories; fat 9g; saturated fat 5g; carbohydrates 28g; insoluble fiber 1g; sugars 11g; protein 4g; sodium 145mg; calcium 84mg; iron 1mg.