These Lemon Raspberry Jam Muffins are the ultimate spring treat, combining easy muffin mix with fresh flavors for a bakery-style delight. Topped with a lemon glaze, they are perfect for any occasion.
1: Preheat the oven to 350° and place cupcake liners in a non-stick muffin tin.
2: In a mixing bowl, add the muffin mix, eggs, melted butter, milk, and lemon zest.
3: Stir together until the batter is smooth and shiny.
4: Fill the muffin cups halfway with batter and tap the tray gently to let it settle.
5: Add a teaspoon of raspberry preserves in the center of the batter for each muffin.
6: Top with another scoop of batter until 3/4 full, smoothing out the batter so the jam is covered.
7: Bake at 350° for 18-24 minutes until cooked through (insert a toothpick to check).
8: Let the muffins cool completely before glazing.
9: To make the glaze, whisk all glaze ingredients together.
10: Dip the tops of the cooled muffins into the glaze and decorate with a fresh raspberry or sprinkles.
