Raspberry Poppy Seed Muffins Recipe

5 from 1 vote

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 sweetness! Trust me, these easy muffins will become family favorites that disappear as fast as you can make them!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: poppy seed muffins, raspberry muffin recipe, raspberry muffins

Servings: serving

Calories: 138kcal

Author: Mindee

Cost: 15

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

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.

Nutrition