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Raspberry-Filled Poppy Seed Muffins

 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.
18 ServingsPrep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 eggs
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 3/4 cup chopped pecans
  • 2 tablespoons grated lemon peel
  • 2 teaspoons poppy seeds
  • 3 tablespoons seedless raspberry preserves
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1/4 cup lemon juice

Directions

  • 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 peel 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

2 of 2

Raspberry-Filled Poppy Seed Muffins (continued)

Directions (continued)

  • with remaining batter.
  • Bake at 350° for 15-20 minutes or until a toothpick inserted near
  • 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. Yield: 1-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 244 calories, 11 g fat (1 g saturated fat), 36 mg cholesterol, 104 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.