Raspberry Poppy Seed Muffins Recipes

RASPBERRY-FILLED POPPY SEED MUFFINS

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.

POPPY SEED MUFFINS

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.

RASPBERRY POPPY SEED MUFFINS

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.

RASPBERRY POPPY SEED MUFFINS

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.

RASPBERRY FILLED POPPY SEED MUFFINS

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 this into the flour mixture just until moistened.
• Fold in the chopped nuts, lemon peel and poppy seeds.
• Fill paper lined muffin cups with a rounded tablespoon of batter. Drop 1/2 teaspoon of raspberry preserves on top of that batter. Top with remaining batter evenly over all 18 muffins.
• Bake at 350F for 15-20 minutes or until toothpick test is clean.
• Combine glaze ingredients. Poke holes in warm muffins and drizzle with the glaze.
• Cool for 5 minutes before removing from pans to cool completely on wire racks.