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
Units
Scale
- 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 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 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 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