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Home » Recipes » Quick Breads and Muffins

Raspberry Poppy Seed Muffins

Updated: Sep 21, 2023 by Mindee · This post may contain affiliate links · 3 Comments

I love homemade muffins especially when I can use the fresh berries of the season! Fresh raspberries make these light, fluffy muffins the perfect amount of sweet! Trust me, these easy muffins will become family favorite that disappear as fast as you can make them!

Warm raspberry muffins on a plate surrounded by fresh raspberries.
Homemade raspberry muffins speckled with poppy seeds and juicy raspberries!
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Couple Things You'll Need
  • Step by Step Instructions
  • Recipe FAQs and Expert Tips
  • Related Recipes
  • Raspberry Poppy Seed Muffins Recipe

Why You'll Love This Recipe

  • This raspberry muffins recipe makes the best brunch treat, afternoon snack or quick breakfast!
  • A moist muffin with a moist crumb full of delicious flavor!
  • These homemade raspberry muffins go great with a cup of coffee!

Ingredient Notes

  • Flour - All Purpose flour.
  • Raspberries - Fresh raspberries are preferred but well drained and patted dry frozen raspberries will do in a pinch.
  • Butter - I used salted butter but unsalted butter will work as well. Please do not substitute olive oil, canola oil, coconut oil or vegetable oil for the butter.
  • Sour Cream - I always use full fat sour cream. Reduced fat sour cream should be ok but results may slightly vary.
  • Milk - 2% or whole milk should be used for this recipe.
  • Almond Extract - Vanilla Extract may be substituted.
  • Variations - For a touch of lemon you can add 2 Tbs. fresh lemon zest and replace 2 tablespoons of the milk with lemon juice.
Ingredient Notes for raspberry poppy seed muffins.
Ingredient list for this raspberry muffin recipe!

Couple Things You'll Need

Step by Step Instructions

  • NOTE - I've had a few questions about the mixing method for these delicious raspberry muffins. We will not be using the typical add the dry ingredients to the wet ingredients method. In order for the rate of absorption to be correct we will be combining most of the ingredients followed by the method that alternates the most important liquid ingredients with the flour.
  • Preheat your oven to 350 degrees.
  • Line 20 muffins cups (not quite 2 full tins) with paper muffin liners aka cupcake wrappers.
  • In a large bowl cream the room temperature butter and sugar.
  • Beat in the eggs and almond extract.
Related Recipe:  Easy Chocolate Chip Muffins
Cream the butter and sugar.  Add the eggs and almond extract.
Cream the butter and sugar. Add the eggs and almond extract.
  • Beat in the baking powder, baking soda and salt.
  • Whisk the milk and sour cream together.
Baking powder, baking soda, and salt beat in.  Sour cream and milk whisked together.
Add the baking powder, baking soda and salt. Whisk the milk and sour cream together in a measuring cup.
  • 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.
Milk/sour cream added alternately with flour.
Alternate the flour and milk mixture. Add raspberries and poppy seeds with the last of the flour.
  • Carefully fold in the poppy seeds and fresh raspberries with the last of the flour.
  • Divide the muffin batter among the paper liners in the muffin tin.
  • Bake at 350 degrees for 13-15 minutes a toothpick should come out clean.
  • Cool slightly before eating or cool completely or a wire rack and eat later!
Divide batter among the muffin cups!

Recipe FAQs and Expert Tips

Can I use frozen raspberries instead of fresh ones?

Yes, but drain them well first.

Can I freeze these?

Yes, you can freeze these muffins. Make sure they are completely cool before packing up and popping in the freezer.

Related Recipes

  • Poppy Seed Dressing
  • Raspberry Cheesecake Sweet Rolls
  • Lemon Raspberry Zucchini Muffins
  • Raspberry Swirl Cheesecake Bites
  • Raspberry Lemonade

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!

Raspberry muffins on a white plate.

Raspberry Poppy Seed Muffins Recipe

Mindee
I love homemade muffins especially when I can use the fresh berries of the season! Fresh raspberries make these light, fluffy muffins the perfect amount of sweet! Trust me, these easy muffins will become family favorite that disappear as fast as you can make them!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course Breakfast
Cuisine American
Servings 20 Muffins

Ingredients
  

  • 10 Tbs. Butter softened
  • 1 Cup Sugar
  • 2 Large Eggs
  • 2 teaspoon Almond Extract
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ Cup Milk
  • ½ Cup Sour Cream
  • 2 Cups Flour
  • ½ Tbs. Poppy Seeds
  • 2 Cups Fresh Raspberries
Related Recipe:  Walnut Apple Bread

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.
Keyword poppy seed muffins, raspberry muffin recipe, raspberry muffins
Tried this recipe?Let us know how it was!

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

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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.

More Quick Bread and Muffin Recipes

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Reader Interactions

Comments

  1. Greg

    November 28, 2020 at 6:16 am

    Love these muffins!!!

    Reply
  2. Marsha

    October 23, 2018 at 7:51 am

    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.

    Reply
    • mindeescookingobsession

      October 23, 2018 at 8:02 am

      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.

      Reply

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