Get RecipeRaspberry Lemon Mini Muffins
When I was in grade school, I loved Entenmann's mini muffins (which, to date myself, I'm pretty sure had not yet been renamed Little Bites and which sounds to me like toddler food, and if tiny toddlers are eating mini muffins that aren't even called mini muffins, are they just muffins? A question for the ages.)
Entenmann's hit the ideal combination of sweet and moist—super moist. The thick plastic bag they came in seemed to insulate them and increase their flavor and, in a reversal of the reality of physics, almost make them more moist over time.
Eventually their sheer disregard for the primary law of baked goods (more time passed= more stale) has kept me away from my beloved snack. Making regular muffins doesn't appeal all that much to me—I always feel a little bit gut-punched after eating one, especially in these times of jumbo sizes. And to those people who just make the tops, well, I'm afraid I'm partial to the stump. But finally I anted up and bought a mini muffin tin, and it's been great.
For example, these muffins became the perfect snack on a
death paddle canoe trip down the Russian River. Each one is a two bite (or one big bite) of lemony muffin with one big raspberry in the middle. The reason for the whole raspberry is less aesthetic (though it does look cool) and more so that you get the effect of biting into a berry and having the fruit burst. With the juice of the lemon and the raspberries, these mini muffins are sweet-tart. They also take about 30 minutes from start to finish, so definitely give them a go.