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.
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Karma Akabane
[email protected]These muffins are the best!
Prabhat Chaudhary
[email protected]These muffins are a great way to start your day.
Astha Gogia
[email protected]I made these muffins gluten-free by using almond flour instead of all-purpose flour.
Brittney Robertson
[email protected]I'm allergic to poppy seeds, so I used chia seeds instead.
M Van Den Berg
[email protected]These muffins are a great way to get kids to eat their fruits.
Shamim Shorker
[email protected]I'm going to try making these muffins with different types of berries next time.
hI im you
[email protected]These muffins are perfect for a special occasion breakfast or brunch.
TWAGIRAYEZU JEAN BOSCO
[email protected]I made these muffins for a bake sale and they were a huge success!
Samuel Aguilar
[email protected]These muffins are a great way to use up leftover raspberries.
Bibek Dawa
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected.
Joshua Rawling
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Bilal Sadiq
[email protected]I'm not usually a fan of poppy seed muffins, but these were really good. The raspberry filling is what really makes them.
Nokukhanya Gubhelang
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also really easy to make.
Moma Whit
[email protected]I love the combination of raspberries and poppy seeds in these muffins. They're so flavorful and moist.
Nawaz Niazai
[email protected]These muffins were a hit with my family! They're light and fluffy, with a delicious raspberry filling and a crunchy poppy seed topping. I'll definitely be making them again.