Best 5 Poppy Seed Muffins With Raspberries Recipes
Indulge in a delightful journey of flavors with our exquisite poppy seed muffins, a symphony of textures and tastes that will tantalize your palate. These muffins are not just ordinary treats; they are culinary masterpieces adorned with a vibrant crown of raspberries, each bite a burst of sweet and tangy delight. As you sink your teeth into the tender crumb, a symphony of flavors dances across your tongue – the nutty crunch of poppy seeds, the burst of juicy raspberries, and a hint of citrusy zest that awakens your senses. These muffins are not just a breakfast treat; they are an experience, a celebration of simple yet exquisite flavors that will leave you craving more. But wait, there's more! Our collection of muffin recipes doesn't stop at poppy seed and raspberry. Embark on a culinary adventure with our tempting blueberry muffins, bursting with juicy blueberries that explode with flavor in every bite. If you prefer a classic treat, our chocolate chip muffins are a timeless delight, with rich chocolate chips melting into a soft, fluffy muffin embrace. For those seeking a zesty twist, our lemon poppy seed muffins offer a tangy citrus burst that will invigorate your taste buds. And if you're gluten-free, our gluten-free poppy seed muffins provide the same delectable experience, ensuring everyone can savor these delightful treats. So, whether you're a muffin enthusiast or simply seeking a sweet indulgence, our collection of recipes has something for every palate. Prepare to be captivated by the irresistible charm of our poppy seed muffins and embark on a delightful muffin-making journey.
Here are our top 5 tried and tested recipes!
RASPBERRY-FILLED POPPY SEED MUFFINS
Every bite of these golden muffins is packed with poppy seeds, lemon flavor and raspberry preserves. They taste great with a cup of coffee.
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds., Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 244 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 104mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
POPPY SEED MUFFINS
These are the best muffins I have ever made. They are not low-fat but I don't worry. (I can watch other stuff - these are too good) I make them in the jumbo muffin pans but they will work in the normal size - just adjust the baking time.
Provided by Liz R.
Categories Bread Quick Bread Recipes Muffin Recipes Poppy Seed Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Beat together the eggs, 2 1/2 cups white sugar and vegetable oil. Add in milk, salt, baking powder, poppy seeds, vanilla, almond flavoring, and flour. Mix well.
- Bake in paper lined muffin cups (filled 3/4 full or 3 small greased loaf pans) at 350 degrees F (175 degrees C) for 15-20 minutes for muffins and 50-60 minutes for loaves. The tops should be browned and a toothpick inserted in the center should come out clean.
- Remove muffins as soon as you can while still warm/hot and dunk tops into glaze. Turn right side up and cool on a cookie rack. With loaves just pour the glaze evenly over the three loaves while still in pans. Let cool to a warm temp. and remove from pans. Yes, it is a little messy but it is really good.
- To Make Glaze: In a saucepan over low heat, combine 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla, 1/2 teaspoon almond flavoring and 2 teaspoons melted butter. Warm in pan until the sugar is dissolved. Pour over loaf pans or dunk muffin tops into glaze when cooled to room temperature. (Omit the glaze altogether if you don't like the mess.)
Nutrition Facts : Calories 557.2 calories, Carbohydrate 80.6 g, Cholesterol 50.7 mg, Fat 23.9 g, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, Sodium 387.4 mg, Sugar 56.4 g
POPPY SEED MUFFINS
Meet the Cook: Because these muffins are a bit heavier than many of the snack type, they are perfect for when you wake up hungry. They're quick and easy, too. I adapted them from a poppy seed quick bread I was served once at a neighbor's. My husband and I are the parents of three sons - 16, 15, and 12. -Kathy Smith, Granger, Indiana
Provided by Taste of Home
Time 30m
Yield about 8 dozen mini-muffins or 24 standard-size muffins.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 242 calories, Fat 11g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 189mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 0 fiber), Protein 3g protein.
RASPBERRY POPPY SEED MUFFINS
a moist raspberry poppyseed muffin that is so light and perfect for summer. i got the recipe from www. bonnapetit.com but modify it a bit because I don't have all the ingredients, Instead of using cake flour I used all purpose flour. Remove 2 tbsp and 1 tsp all purpose flour and put in the same amount of corn starch to the all purpose flour.
Provided by madeinthekitchen
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Butter 12 muffin cups.
- Sift cake flour, baking soda and baking powder into medium bowl.
- Beat 1/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes.
- Beat in buttermilk and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
- Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.
Nutrition Facts : Calories 196.8, Fat 9.7, SaturatedFat 5.4, Cholesterol 67.9, Sodium 88.2, Carbohydrate 23.9, Fiber 1.4, Sugar 11.3, Protein 3.5
RASPBERRY POPPY SEED MUFFINS
This quick bread is very moist and flavorful. It's great for breakfast, coffee breaks or a simple dessert.
Provided by newspapergal
Categories Quick Breads
Time 55m
Yield 12-18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Grease and flour muffin tins.
- Mix together butter and sugar in a mixer on second speed.
- Add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks.
- Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color.
- Stir in sour cream and poppy seeds.
- Sift the dry ingredients together and add into egg yolk mixture.
- In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
- Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
- Bake in greased muffin tins for 20-25 minutes.
Nutrition Facts : Calories 305, Fat 14.7, SaturatedFat 8, Cholesterol 91.7, Sodium 215.8, Carbohydrate 38.3, Fiber 2.4, Sugar 18.4, Protein 5.9
Tips:
- Use fresh lemons: Fresh lemons provide the best flavor and aroma to the muffins. If using bottled lemon juice, add an extra teaspoon of zest for a more intense lemon flavor.
- Don't overmix the batter: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the muffins will make them dry.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack: This will help them to hold their shape.
- Serve the muffins warm or at room temperature: Poppy seed muffins are best enjoyed fresh out of the oven or within a day or two of baking.
Conclusion:
These poppy seed muffins with raspberries are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and flavorful, with a perfect balance of sweetness and tartness. The muffins are also packed with healthy ingredients, such as whole wheat flour, oats, and raspberries. Whether you enjoy them for breakfast, lunch, or a snack, these muffins are sure to be a hit.
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