Fresh raspberries make these light, fluffy muffins the perfect amount of sweet! This easy recipe will have you enjoying warm muffins in 30 minutes or less!
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Why Choose This Recipe
- Perfect for breakfast or brunch!
- Quick and easy like my other Muffin Recipes!
- Freezes well!
Ingredient Notes
- Flour - all purpose, never self rising
- Raspberries - frozen berries can be used instead.
Step by Step Instructions
- Preheat your oven to 350 degrees.
- Line 20 muffins cups (not quite 2 full tins) with paper muffin liners.
- In a large mixing bowl cream the butter and sugar.
- Beat in the eggs and almond extract.
- Beat in the baking powder, baking soda and salt.
- Whisk the milk and sour cream together.
- Beat in ⅓ of the flour.
- Beat in ½ of the milk/sour cream.
- Beat in another ⅓ of flour.
- Beat in the last of the milk sour cream.
- Carefully fold in the poppy seeds and fresh raspberries with the last of the flour.
- Divide batter among the muffin cups.
- Bake at 350 degrees for 13-15 minutes a toothpick should come out clean.
- Cool slightly before eating or cool completely and eat later!
Recipe FAQs and Expert Tips
Yes, but drain them well first.
Yes, you can freeze these muffins. Make sure they are completely cool before packing up and popping in the freezer.
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Raspberry Poppy Seed Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 Muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Fresh raspberries make these light, fluffy muffins the perfect amount of sweet! This easy recipe will have you enjoying warm muffins in 30 minutes or less!
Ingredients
- 10 Tbs. Butter (softened)
- 1 Cup Sugar
- 2 Large Eggs
- 2 tsp Almond Extract
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ¼ tsp Salt
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Flour
- ½ Tbs. Poppy Seeds
- 2 Cups Fresh Raspberries
Instructions
- Preheat your oven to 350 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 ⅓ of the flour to the batter, then mix in ½ of the milk/sour cream, add another ⅓ 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 350 degrees for 13-15 minutes. A toothpick should come out clean.
- Cool and serve!
Notes
- You may use frozen raspberries instead but you need to make sure they are well drained before adding them to the batter.
Keywords: raspberry muffins, poppy seed muffins, raspberry muffin recipe
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.
Greg
Love these muffins!!!
★★★★★
Marsha
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
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.