Raspberry and lemon together—what’s not to love? These little bites of heaven were quickly devoured in my house!


Raspberry-Lemon Muffins

2 cups flour – $0.18
1 Tbsp baking powder – $0.10
1/2 tsp salt – $0.01
1 egg – $0.11
1 cup sugar – $0.30
1 tsp lemon zest – $0.11
1/4 cup melted butter – $0.25
1 1/4 cups sour cream – $0.92
1 1/2 cups raspberries – $2.00


1 tsp lemon zest – $0.11
3/4 cup sugar – $0.08
1/4 cup lemon juice – $0.11


1. Preheat oven to 350 degrees. Use liners or grease a 24-cup mini-muffin pan. You can also use a regular-sized muffin pan.

2. Combine flour, baking powder and salt in a medium bowl. Add 1 tablespoon of flour mixture to raspberries and toss gently; set aside.

3. In a large bowl, whisk egg and sugar together until mixture is combined and thick. Stir in lemon zest. Slowly whisk in butter until well combined. Add half the sour cream and stir until just combined. Repeat with remaining sour cream.

4. Add flour mixture to sour cream mixture. Fold until batter comes together. Gently fold in raspberries until they are evenly distributed in the batter. Do not overmix.

5. Pour batter into muffin pan—about 1 1/2 to 2 tablespoons per cup (if using mini-muffin pan). Bake 15 minutes or until muffins are light brown and a toothpick inserted into center comes out clean.

6. Allow muffins to cool 5 minutes while making glaze.

7. To make lemon sugar topping, combine lemon zest and 1/2 cup of the sugar in a small bowl; set aside.

8. In a small saucepan over medium heat, combine lemon juice and remaining sugar (1/4 cup) and bring to a simmer. Stir to dissolve sugar. Continue stirring until mixture reaches a syrup-like consistency.

9. Brush tops of muffins generously with lemon glaze and dip into lemon sugar.

Serves: 48 mini-muffins

Total Cost: $4.17

Snacks Under $5: Raspberry-Lemon Muffins