Raspberry-Filled Poppy Seed Muffins Recipe

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Raspberry-Filled Poppy Seed Muffins Recipe
Raspberry-Filled Poppy Seed Muffins Recipe photo by Taste of Home
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Raspberry-Filled Poppy Seed Muffins Recipe

Read Reviews
4.5 3 3
Publisher Photo
Every bite of these golden muffins is packed with poppy seeds, lemon flavor and raspberry preserves. They taste great with a cup of coffee.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/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 large 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 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. Yield: 1-1/2 dozen.
Originally published as Raspberry-Filled Poppy Seed Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p48

Nutritional Facts

1 each: 244 calories, 11g fat (1g saturated fat), 36mg cholesterol, 104mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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 large 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
  1. 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.
  2. 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.
  3. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  4. 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.
Originally published as Raspberry-Filled Poppy Seed Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p48

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Reviews forRaspberry-Filled Poppy Seed Muffins

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chilipower User ID: 6100887 79320
Reviewed Apr. 19, 2013

"Tasty, moist muffins! I shifted the dry ingredients to prevent lumps. I cut down the sugar to just 1 cup. I didnt have buttermilk on hand so I just used regular 2% milk. This recipe is not anything special but a great snack!"

MY REVIEW
coldaug User ID: 6680641 154084
Reviewed Aug. 28, 2012

"This is a fantastic recipe! I also used homemade raspberry jam, and the seeds didn't bother anyone. They're light and delicious!"

MY REVIEW
kissingcousins User ID: 3839790 135331
Reviewed Mar. 8, 2012

"These were a wonderful delight! I used my home made raspberry jam and since I did not have lemon peel I added mini lemon chips and did not glaze. Poppy seed, lemon flavor and raspberry can't go wrong! Made 18 good size muffins."

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