Raspberry Lemon-Glazed Muffins

These moist muffins are full of fresh raspberries! The lemon glaze on top puts them over the edge. Perfect for breakfast…or dessert!

Raspberry Lemon Muffins

So, if I’ve understood correctly, you all are tired of this whole winter thing. I don’t think a day has passed in the new year that I haven’t seen a social media post of someone’s snow-blanketed backyard. I’m not complaining, I’ve been there. Raspberry Lemon Muffins But…I’m not there anymore, and I have to say that I felt pretty fabulous today as I drove around town with the sunlight streaming into my rolled-down windows. California may be full of a bunch of crazy people, but the weather kind of makes up for it. Raspberry Lemon Muffins To all of you who are virtually clawing my eyes out right now, I offer you springtime muffins. Look! They’re so happy! When you eat them (all of them…at least I did), close your eyes and think of tulips, and you will be able to forget about the massive snowstorm out your window. I promise. Raspberry Lemon Muffins I have even more to sweeten the deal! A giveaway! Hooray! OvenArt Bakeware approached me a while back and asked if I would review their Silicone Baking Cups and Silicone Muffin Pan in exchange for a giveaway for my readers. So of course I said h-e-double-hockey-sticks-yes. What can I say, I’m a sucker for free stuff. Raspberry Lemon Muffins This OvenArt silicone bakeware is the real deal my friends. I said I would only review the products if I absolutely loved them, and I absolutely do. First of all, they are adorable: Raspberry Lemon Muffins Teal! Yellow! Pink! Spring! Raspberry Lemon Muffins And the muffins didn’t stick. At all. I didn’t even have to use a knife to wedge them out. Check it: Raspberry Lemon Muffins I made my Baked Veggie Egg Cups in them too, and they come out perfectly. No sticking, at all. You don’t need to use cupcake liners. I especially loved the perfect shape of the muffins when baked in the Silicone Baking Cups. They are SO EASY to clean. I’m one of those horrible people who bakes muffins and then leaves the metal pan to sit and get crusty, leaving the poor soul doing dishes that night with a tough job. (Bless you, Eric.) But since food baked in the Silicone pans leaves almost no residue, there is hardly any clean up. Raspberry Lemon Muffins And can I just say their customer service is incredible? After receiving the products I got an email from a real human being (Hi Robyn!) asking how I liked the pans and if there was anything they could do to enhance my experience. High class. Raspberry Lemon Muffins Now for the giveaway! (This giveaway now closed.) OvenArt Bakeware has agreed to send one lucky winner both of these products: the Silicone Baking Cups and the Silicone Muffin Pan. There are 2 ways to enter: use the Rafflecopter below to either like The Food Charlatan on Facebook, comment on this post (tell me what you will bake first if you win!) or you can do both and get 2 entries! The contest runs until midnight on February 3rd, so you’ve got over a week to enter. I will contact the winner by email, and they will have 48 hours to respond, otherwise I will pick a new winner. Giveaway only open to US residents. a Rafflecopter giveaway

OvenArt Bakeware sent me free product to review, but I’m not being compensated for this post. All opinions are my own, of course! Also, this post contains some Amazon Affiliate links. If you purchase through those links, congratulations, you are helping send my kids to college. Or at least a trade school. 

Raspberry Lemon Muffins

P.S. Are you guys ready for the Superbowl?? I’ve been beefing up my Appetizer board on Pinterest if you are still looking for some food inspiration.

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Raspberry Lemon-Glazed Muffins

Yield: Makes 12-15 muffins, or 32 mini muffins


    For the muffins:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup sugar
  • 1 lemon, completely zested
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 1/4 cups sour cream
  • 1 1/2 cups raspberries
  • For the glaze:
  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1/3 cup sugar
  • lemon zest


  1. Preheat the oven 350 degrees. Grease a muffin pan; set aside.
  2. Rinse the raspberries and let them sit out to dry.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl or stand mixer, stir together the egg and 1 cup of sugar until it forms a paste. Add half of the lemon zest, or at least a teaspoon. Add the melted butter and stir to combine. Add the sour cream in 2 additions, stirring until just combined.
  5. Use a wooden spoon to stir in the flour mixture. Stop when it is not quite combined all the way.
  6. Sprinkle about a tablespoon of flour over the raspberries, toss to coat, and immediately fold them into the batter. Be gentle, those little guys are fragile. Mix until the raspberries are incorporated, but don’t overdo it.
  7. Spoon the batter into the greased muffin pan. You want about 3 tablespoons of batter per muffin.
  8. Bake for 20-22 minutes, or until lightly golden, and a toothpick inserted in the center comes out clean. Let set for a few minutes, then transfer to a wire rack and let cool for 5-10 minutes.
  9. While the muffins are setting up and cooking, make the glaze. In a small saucepan combine the ¼ cup sugar with the ¼ cup fresh lemon juice. Turn the heat to medium and stir to combine. Let it simmer until the sugar is dissolved and the mixture has become syrupy, about 5-10 minutes.
  10. In a small bowl, combine 1/3 cup sugar with the remaining lemon zest, or at least a teaspoon.
  11. Brush the top of each muffin liberally with the lemon glaze. Dip the tops of the glazed muffins into the sugar-zest mixture. These are best served warm.

Source: Bakingdom

Raspberry Lemon MuffinsDon’t forget to flour the raspberries so they don’t sink to the bottom.

Raspberry Lemon MuffinsGet them real good with the glaze.

Raspberry Lemon MuffinsThen for a sugar dip. Yum!


Raspberry Lemon Muffins


You might also like:

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting:

Raspberry Sweet Rolls with Coconut Cream Cheese Frosting from The Food Charlatan

Blackberry Lemon Cheesecake Bars:

Blackberry Lemon Cheesecake Bars

Lemon Raspberry Baked Oatmeal:

Lemon Raspberry Baked Oatmeal from TheFoodCharlatan.com

 Strawberry Lemon Shortcake:

Strawberry Lemon Shortcake from The Food Charlatan





  1. says

    So done with winter! I would bake one million muffins if it would really turn to spring here in Michigan! I may need some help or some more ovens… but I would do it. Yesterday it was so snowy… I actually couldn’t see the road I needed to turn on for work. Sad! Loving the giveaway too… I would make these muffins… and start on my million to get closer to spring :)
    Laura @ Lauras Baking Talent recently posted…French Toast Ham SandwichMy Profile

  2. says

    I’d make blueberry muffins, my absolute favorite. :) These look fantastic . . . I hate washing traditional muffin pans so much that it frequently keeps me from making them. Mine have this irritating little rim around each cup that makes it extra tricky to wash. Thanks for the giveaway!
    Claire @ Lemon Jelly Cake recently posted…Glowing & GrowingMy Profile

  3. Laurel says

    This look so delicious. Can’t wait for raspberry season. My mother-in-law lives in a seniors residence and I always make extras for her and her friends. They’ll love these.

  4. Meagan T says

    Thank goodness for posts like this during this never-ending winter! Those muffins look delicious! If I won, those would definitely be the first things I’d make!

  5. Natasha says

    I am going to make these for my kids tomorrow. and I will just eat the raspberries and lemons.
    I can’t get over the good food you make thanks for sharing with us.

  6. Kellie says

    My winter has been surprisingly mild. Not much rain up here in WA, hopefully spring will bring more!!! As for your giveaway- I think I would make your coffeecake muffins! I love the idea of not needing liners, they make such cute ones but I’m always reluctant to buy them since they are so quickly discarded!

  7. Misty says

    I’ve been wanting to try these because I loath washing cupcake pans! Today I’m really in the mood for coffee cake cupcakes. Heated up so they are just a little gooeyy inside. Oh man, cheat days tomorrow!!!

  8. Lauren says

    Karen, Karen, Karen. Your blog is like the sugar to my yeast proof. My love of and desire to bake/cook grows each time I see one of your posts! I now have cinnamon rolls and cookies on the counter and I fully intend to maintain the trend. Thanks for the inspiration (and motivation to work out regularly ;) ). I think I need to win the ovenware because not only are those raspberry lemon muffins calling my name, the breakfast/egg muffins I keep seeing are as well. Plus, I do love me some silicone and so does husband, especially when doing dishes.

    • says

      I think I’m going to have that framed: “Your blog is like the sugar to my yeast proof.” You are so awesome Lauren. Thanks so much for reading! I love hearing from you. PS somehow even though I’m the one making this stuff I still don’t have motivation to work out. What is wrong with me??

  9. Sarah says

    I’d bake these awesome vegan blueberry muffins that have a secret ingredient: avocado. Sounds gross, I know, but they aren’t green – they’re just incredibly moist and awesome, like the best cake of your dreams. I hate scrubbing muffin pans, and Brian hates cupcake liners (he has a phobia of accidentally taking a bite of paper) so these would be a real boon.

  10. Kelly says

    If I won these, I would either make lemon-blueberry muffins (at least I get cheap blueberries for living in WA!) or cupcakes of an as-of-yet undetermined variety. The kids have been begging for cupcakes, so maybe I would humor them by making some.

    Oh! And I also know someone who uses the silicone baking liners (cups?) to help divide things in her kids’ lunchboxes. Don’t want those sliced cucumbers to get your sandwich mushy? Use a silicone cup! Want to divide a Tupperware container like a Lunchables box? Use a silicone cup! I though it was quite genius.

    • Kelly says

      In retrospect, seeing “Use a silicone cup!” in print makes me think of protective cups for men, so… If you use it, just call it something else. I’d rather not think about those when I think about food. Gross.

  11. Caroline Parker says

    I will make one of two things right away if I win the ovenware and liners are these muffins, hands down, and a baked oatmeal recipe I’ve been wanting to try that works best in a ovenware like this one.

  12. MaryB says

    I will be baking these muffins and some gingerbread muffins. Love raspberries and these muffins look so good – wish I had one now!

  13. Madeline says

    If I won, I’ll use then to message egg muffins, to help with my mornings! I just landed my dream job, and the only down side is getting up hours earlier than what I am used to. So a grab-and-go breakfast is pretty much non-negotiable. I’d definitely make those muffins, too!

  14. says

    It feels like we haven’t had rain here in California for forever! We got a little jipped on winter this year. But I’m not complaining! This beautiful weather has been wonderful! Love these muffin pans too : ) Would use them to make cupcakes with no liners, because that means more cupcakes for my belly and less cupcake stuck to the liners. Ha!
    Natalie @ Tastes Lovely recently posted…Five Things for FridayMy Profile

    • amber says

      I would love to test out your muffins! My kids are very picky muffin eaters, so hopefully this would help them convert. I’ve also been wanting to try those egg ones you did, a fun switch for breakfast. Thats awesome you get perks for all your work you put into this great blog. Thanks for passing on the love!

  15. Amy Rigby says

    Not only have I drooled over the beautiful picture itself,but the ingredients and the glaze I simply must taste. These are going to be my Valentine’s muffins to give away. Now I just need better bakeware than the metal stuff I have.

  16. Laura A says

    Dude, I just made muffins this week. Which, apparently, is quite the event because Lilia could remember every detail of the morning the last time I made muffins several months ago. Poor child, I’m depriving her… And yes, I did have both muffin pans (regular and mini), with water soaking in them, out on the counter for about 4 days before I finally washed them. It’s pretty bad because Adam hates them so much that he just refuses to wash them now, so they just stay out until I finally gear up to do it. And that can be way longer than I’d like to admit.

  17. says

    Hi Karen!

    I just discovered your blog through Coco & Kelley, and I’m so glad I did. I’ll be looking around more, but so far, just from this recipe I can tell you’re an amazing baker! These muffins look divine, and I love the combo of raspberries and lemon. Thanks for sharing! xo

  18. Alicia Halladay says

    I would probably end up making cornbread muffins first because Keith has a thing for cornbread but shortly after would be these muffins. I LOVE lemon glaze on stuff!

  19. Valery says

    This recipe sounds and looks delicious. I have enjoyed discovering this blog. I have made the Balsamic Pork Tenderloin twice! Delicious! I hope I win!

  20. Traci Read says

    I would make these muffins in this pan first. I need a little bit of spring here right now. 4 more inches on snow forecasted for tonight. After this weeks cold temps and snow. Yes, I could use a little bit of spring right now and these muffins look delicious!

  21. Nathan says

    I won’t make these muffins. If I win, I’m gifting the silicone thing to my mom, or somebody who would use it.

    But then maybe I’ll make your black-bean taquitos, because I still haven’t tried those.

    • Janice says

      Your mom would be very happy if you won! I would bake some of these awesome-looking muffins, and send some back to you :)

  22. Andrea says

    Yum, can’t wait to try these. Lemon AND raspberries, two of my favorite things.
    And that muffin pan looks awesome!

    • Andrea says

      These would be the first thing I would try in this pan if I won and then I would make some chocolate cupcakes for my son :)

  23. Brandi says

    These look amazing! I’m adding them to my daughter’s frog-princess themed birthday party menu :) And, of course I’d make these or banana muffins in the silicon baking cups/pan.

  24. Joy says

    I’ve actually been wanting to get some silicone cups for my pup-cakes. It would be soooo much easier than the metal ones. I’m thinking of tweaking this recipe with strawberries though since I’m not really big on raspberries. :)

  25. Carrie S says

    Thanks for the yummy looking recipe, I can’t wait to give them a try. They will be just fine in the muffin pans I have but would definitely be better cooked in something that required less clean up.

  26. Ellie L says

    I’ve been wanting to try silicon, but haven’t gotten around to it yet :/ But I think if I got these I would make hot cocoa cupcakes because the weather is perfect for it and I hate the mess of them in metal trays.

  27. Alice F says

    If I were to win, I would make either chocolate chip muffins or red velvet muffins….or maybe I would just make both!

  28. Emily says

    Looks yummy! The first thing I would make is jam filled brown sugar and oat muffins! A favorite at our house. So do you spray the silicon with non stick spray just like a metal pan?

    • says

      Jam-filled brown sugar oat WHAT? I’m not answering your question until I get that recipe.

      Just kidding. You still spray them. Although I’ve heard reports that you don’t need to. I’m paranoid and always do.

      • Emily says

        I got this recipe from a cookbook, but it just didn’t have enough yum, so I adjusted it and added the jam.
        Jam-filled brown sugar oat muffins
        1 cup oats (old fashioned or rolled or whatever is in the kitchen)
        1 cup whole wheat flour (I love my wheat grinder!)
        1/2 cup flour
        2 tsp baking powder
        1/2 tsp salt
        2 eggs
        3/4 cup brown sugar
        3/4 cup milk
        1/4 cup vegetable oil
        1 tsp vanilla
        Combine oats, flours, baking powder, and salt in a small bowl. In another bowl, beat the eggs, add brown sugar, milk, oil, and, vanilla. Stir in the dry ingredients until moistened.

        Put half of the batter into a dozen muffin cups. Put a spoonful of jam on top of each. Put the rest of the batter on top of the jam. Bakeat 375 F for 20-30 minutes (I can’t remember how long…. So keep an eye on them!).

    • Vanessa says

      When I made my egg muffins, they popped out of my silicone liners so easily and I didn’t spray them! Although you can, its not necessary.

  29. JessicaR says

    Those look so yummy; definitely sharing this recipe with family. And the pan and muffin cups… what wouldn’t I use them for is a better question. The reason I don’t make muffins or cupcake often is because I hate cleaning the pan and the little wrappers are more trash.

  30. Roxann Hennessy says

    If I were to win this giveaway, I would have to make my grandmas Blueberry lavendar walnut muffins! A favorite both at home and at work!

  31. Jeannine says

    If I win, I am making these gorgeous lemon-glazed raspberry muffins first! Just the thought is making my mouth water.

  32. Debbie B says

    I’d bake the muffins you have featured. I love blueberry muffins so I’d make them, too. And I’d let my Foods and Nutrition students try the new bake-ware. We’ll be talking about vegetarian meals soon. The vegan blueberry muffins recipe that a reader recently shared are the ones we will try in lab, using the silicone bake-ware. Thank you for all the wonderful recipes and photos you share.

  33. Eric says

    I think I’d bake the egg cups. Then I’d go over to your house to eat some of these. You really should be calling your older brother when you make this stuff.

  34. Trish says

    I think these muffins would put sunshine into anyone’s day at any time of year! I have to make these, and soon! Drool!!

  35. Sarah Moreland says

    I definitely will go on a cupcake baking frenzy, starting with pumpkin muffins, then carrot muffins, vanilla bean cupcakes, to begin with.

  36. Jayme C. says

    Your muffins are beautiful! I’d probably make chocolate chip muffins first – those are my kiddos favorite.

  37. Ashia Austin says

    Is it possible for something to look TOO delicious? Yes I think you found it lol. If I won I would try double chocolate chunk muffins!

  38. Britta says

    Karen, can I just say that I am very jealous of your nice weather? It’s not snowing here or anything right now but the air is terrible and I really want to take Charlie out for a walk but it’s just too cold to be out for long. Miss you guys!

  39. says

    I just found your site today and have spent over two hours here so far. I will be hard pressed to decide between the “Banana Oatmeal Cups” or “Raspberry-lemon Muffins” .I can see that this site will be my new (healthier) vice for the New Year. Thank you !

    • says

      Linda, you are so sweet! Thank you so much for telling me that. It makes me so happy to hear that other people are enjoying my blog. I hope you continue to find things you like! Have a lovely night!

  40. traci says

    Just found your site. I love it! I would probably make some kind of lemon muffins or cupcakes. Those are usually the favorite around my house!

  41. barbara says

    Karen your mom and dad just left doing their home teaching and as usual brought me(I’d underline me but I don’t know how on this kindle) because I plan on eating all 4 of them. Good grief, the heavens opened just a smidge and I took one quick looks grabbed the muffin and downed it in 5 bites. I am not really a muffin fan but this was ambrosia to me. Your mom put dried cranberriesin hers and if it wasn’t almost bedtime I would be in the kitchen with my oven stoked up. My forever muffins, yummy!

  42. Randi Johnson says

    I’m gonna make my cheddar bacon corn bread muffins. the cheese causes them to stick to metal muffin tins, I would love to see how well they turn out with out using cupcake liners.

  43. Diana Ryman says

    Yum – I’ll bake this recipe for raspberry lemon muffins if I win! Your recipe combines my two most favs – lemon and raspberries! How could I go wrong? Thank you!

  44. says

    What I would bake first in this silicon bakeware set? These muffins! They look delicious! But of course I would try to paleo-fy them ;-)
    I loooooove your site, always makes me so hungry. Thanks for all the time and effort you put in for us fellow foodies to drool over your recipes and photo’s :-)

  45. Leslie M. says

    I mean…these muffins look pretty good. All muffins call to me.

    But if I’m being honest I’ll probably make your baked veggie cups if I win. I love those.

  46. Patricia says

    Your recipe sounds amazing! I live in North Dakota so I am a wee-bit jealous that you are enjoying the sunny California weather. It’s been a long, cold winter and it’s not even close to being over yet. I have always wondered if the silicone bakeware worked and reading your blog has restored my confidence in the product. If I were to win this contest, I would bake our baby’s gender reveal cupcakes in them. It’s such an exciting time and I couldn’t think of a more perfect occasion to try out these amazing products!

    • says

      Patricia, my husband is from Sidney MT, just across the border from North Dakota. We just spent Christmas there and I am not even kidding when I say that I went an entire week without leaving the house. Not one single time. I just stayed in the warm kitchen and baked :) But spring will come soon, I know it! In the meantime make some cupcakes :) PS Congrats on the baby!

  47. Danielle N says

    These silicone muffin pan and silicone baking cups look amazing! I am sure they make baking muffins, so much easier! It sounds like cleaning-up would be a breeze too! I love how the baking cups are reusable too what an awesome product. If I win the contest the first thing that popped in my mind to bake is the raspberry muffins, but I do not think I will be able to wait until February 3rd to make them! I am in the freezing cold temperatures in the midwest right now and a piece of Spring sounds perfect right now! I’ll definitely use the products to continue making a little piece of Spring in the midwest with these muffins. YUMMY!

  48. Rebekah G says

    These muffins look delicious! And, yes, I am completely SICK of the cold here in Indiana. We are CA transplants and find this cold no bueno. The giveaway is awesome; I have wanted to try the silicone products but have been scared I wouldn’t like them. I would make the raspberry muffins first. Such a pretty muffin that would look great Valentines morning. The kids would LOVE them!

    • says

      Rebekah, I used to live in Indiana too! But I have to say…I’m glad I made it back to the homeland before this winter. It would kick my butt. I totally recommend the silicone bakeware-super easy clean up! More time for muffin stuffing. :)

  49. Margot C says

    I’ve been making these honey almond muffins that everyone is addicted to; this would make it SO much easier.

  50. says

    i actually was on pinterest looking up recipes for raspberry breakfast ideas and came upon this one, which I’m making right now! If I win i’ll be making this recipe again! Thanks for such a great recipe and giveaway!

  51. Alex J says

    These look so good! I made blueberry muffins yesterday and chocolate muffins today, if I had some raspberries I could make these as well (we are kinda snowed/iced in, nothing to do but bake for my husband and 2 yr old)

  52. Lynn Slabaugh Grate says

    I love silicone baking products! I have measuring cups and an 8 inch square pan and they are awesome! I would love to win the muffin cups and pan so I can make those amazing looking Raspberry Lemon-Glazed Muffins! Thanks for the giveaway!

  53. Amber Van Sweden says

    Your muffins look delicious! I recently discovered that I cannot eat processed sugar. What do you suggest that I replace the 1 cup sugar for? Applesauce? Honey? I am eager to hear back as I am excited to try your recipe! Thank you :)

    • says

      Hi Amber! I would definitely try honey first. You may want to look up some honey-sugar conversions though, you might not need the full amount. Applesauce isn’t sweet enough. You could also try agave, although I don’t have experience with that. Let me know what works! I’m curious now. Thanks for commenting!

  54. Virginia Cuppernell says

    Those look delicious! My favorite muffin in Almond Poppyseed, absolutely amazing! I would probably make those first! I hope I win! Thanks so much for the opportunity!

  55. Paige Marsh says

    This recipe is to DIE for! I’m a college student trying to eat healthy on a budget, and this is definitely going on my weekend treats list! It’s both practical and delicious. Thanks for sharing! :)

    • says

      Hey Paige! I’m so glad you like it! You have to let me know how it goes. I totally get how it is eating healthy in college when you are poor :) At least you are making an effort. I subsisted on crackers and yogurt and vending machine cookies for 4 years.

  56. Lisa says

    Beautiful photographs, and the muffins that I made looked exactly like those in the photos. But I didn’t find this to be a good recipe. The muffins were pretty flavorless (and I even added lemon extract after tasting the batter) and the texture was really off. The raspberries were the best part. I have another lemon muffin recipe that I like very much, so I’ll add raspberries the next time I make that one.

  57. Valerie says

    So I made these this morning. I do not have silicone muffin pans, so I had to use old fashion paper and muffin tins. Not sure if silicone are different size, but my batch made 18 muffins and they took a lot longer to bake. That being said, they are delicious, love the lemon sugar that you dip in the end!

    • says

      Valerie, I’m glad you are an experienced enough baker that they turned out for you instead of being a flop! I feel like the silicone pan was just a tiny bit smaller, but honestly not by much. I filled mine up pretty high. Well in any case, I’m glad they worked for you :) And I’m with you on the lemon sugar dip, it totally makes it!!

  58. Edi Wade says

    These look amazing!!!! I was just wondering: is there an alternative to the sour cream? My husband is lactose intolerant but I would love to make these for a dinner date.

  59. D. Connor says

    Well, I have frozen Meyer lemon juice (from when they were in season) & raspberries picked from my garden – if these aren’t scrumptious, I don’t know what is.

  60. says

    These were very good, I doubled the batch and made raspberry as one half and blueberry with the other. Both very good with the lemon. I personally think the glaze with the sugar dip is too much, but the kids were in heaven! lol, have a great day, all.

  61. Sara says

    Just made these and they are delicious! Used some whole wheat flour and had blueberries to eat up. I used the colorful silicone cups that I had bought and not used yet. They turned out great. I can freeze them and put them in the top of the dishwasher. Had extra batter so I made some doughnuts in my new doughnut pan that I haven’t used either. They were a little bumpy because this is a thick batter, but the better to hold the glaze and lemon sugar with! They both turned out awesome and I got to use all my new baking stuff. Thanks!

  62. Esther Lord says

    Hi Karen, last night we had breakfast for dinner. My husband unfortunately is a workaholic so Sunday brunches are a very rare event around our home. This is why I make breakfast for dinner from time to time. I made an amazing casserole loaded with all kinds of goodies like, bacon, potatoes peppers and onions, yeah, anyone hungry yet ?! :) and I also made these freaking awesome muffins of yours. New favorite and that’s a fact. I love the smell of the sugar & lemon zest you put on top :)~ Yeah, that’s drool. I shared with everyone on Snap Chat 😆. Thank you for sharing. You Rock ✌

      • Esther Lord says

        I actually had a bunch of those bueaty’s left over and we had them for breakfast with coffee. Yummmy …. Anyway, when I went to share on Snap Chat, I took a picture of my breakfast and used it as my selfie so as to show it off. Again, thank you 😎


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