Raspberry poppy seed muffins are delicious anytime of the day! Their perfect sweetness will keep you reaching for one after another!
I love raspberries! A couple days ago I picked 15 pounds of raspberries so I can freeze and enjoy them all winter. Of course I have to make some fresh raspberry treats as well. One the things I made this weekend was raspberry poppy seed muffins! They are perfectly sweet and hard to stop eating. I think I had some for breakfast, snack, lunch and possibly a midnight snack, too. Give them a try! I know you’ll love them!
Preheat your oven, line your muffin tins and get your ingredients together! Cream the butter and sugar. Beat in the eggs and almond extract. Add the baking powder, baking soda, and salt. Whisk together the milk and sour cream in a separate bowl. Add alternately with the flour beginning and ending with the flour.
When you get to the last addition of flour fold the raspberries and poppy seeds in with it. If there is any extra moisture in the berries the flour will absorb it so the berries don’t sink to the bottom.
Divide the raspberry poppy seed muffin batter among 20 muffin cups. Yes, they will be pretty full. Bake at 400 degrees for 13-15 minutes. A toothpick should come out clean.
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Raspberry poppy seed muffins are delicious anytime of the day! Their perfect sweetness will keep you reaching for one after another!
Ingredients
- 10 Tbs. Butter (softened)
- 1 Cup Sugar
- 2 Large Eggs
- 2 tsp Almond Extract
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Milk
- 1/2 Cup Sour Cream
- 2 Cups Flour
- 1/2 Tbs. Poppy Seeds
- 2 Cups Fresh Raspberries
Instructions
- Preheat your oven to 400 degrees. Line 20 muffin cups with liners.
- Cream the butter and sugar. Beat in the eggs and almond extract.
- Add the baking powder, baking soda, and salt. Mix well.
- In a separate bowl, whisk the milk and sour cream together.
- Add 1/3 of the flour to the batter, then mix in 1/2 of the milk/sour cream, add another 1/3 of the flour, then the last of the milk/sour cream.
- Fold in the poppy seeds and raspberries with the last of the flour. Mix just until combined.
- Divide the batter among 20 muffin cups. They will be pretty full. That’s ok.
- Bake at 400 degrees for 13-15 minutes. A toothpick should come out clean.
- Cool and serve!
Keywords: raspberry, muffins, poppy seed
Have you tried this recipe? If so, leave me a rating above and a comment below!
Other recipes I know you’ll love!
Double chocolate banana muffins
Lemon Raspberry Zucchini Muffins
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ANY NUTRITIONAL ANALYSIS ON THIS SITE IS BASED ON AN ESTIMATE, CALCULATED BY NURTIFOX PLUGIN (OR OTHER THIRD-PARTY SOURCE) FROM THE INDIVIDUAL INGREDIENTS IN EACH RECIPE. VARIATIONS MAY OCCUR FOR VARIOUS REASONS, INCLUDING PRODUCT AVAILABILITY AND FOOD PREPARATION. WE MAKE NO REPRESENTATION OR WARRANTY OF THE ACCURACY OF THIS INFORMATION.
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Marsha says
These look absolutely gorgeous. Can they be frozen . Also can you use frozen raspberries covered in 1 tablespoon flour or defrosted drained berries. Looking forward to your response.
mindeescookingobsession says
I haven’t frozen them myself, but I think they should freeze fine. Frozen berries should be fine. Would definitely toss them with flour whether they are frozen or defrosted, though.