Raspberry Filled Poppy Seed Muffins Recipe

Preheat oven to 325F.

Cream together:

  • 1 cup sugar
  • 3/4 cup butter

Add:

  • 1 egg
  • 1 cup milk
  • 1 tablespoon almond extract
  • 1/2 cup poppy seeds
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup raspberry jam (optional)

Spray baking pan tops (in case of overflow) & muffin liners with non-stick spray. Place one scant ice cream scoopful of batter into a large paper lined muffin cup. Put one tablespoon of raspberry jam on middle of each muffin. Of course, raspberry jam in the middle is optional but I highly recommend it because it is seriously delicious. Finish by placing another couple of tablespoons of batter over the jam. Bake for about 25-30 minutes or until done in middle and golden brown.

If desired, cool muffins most of the way and then using a simple powdered sugar icing, draw designs on muffin tops to spiff them up a bit. Another optional topping can be slivered almonds on top of muffins before baking. And if you’d really like to get fancy, there is always the beloved streusel topping… swoon.

Streusel:

Place ingredients in a food processor.

  • 1 stick of cold butter
  • 1 1/2 cup flour
  • 2/3 cup powdered sugar
  • 1 teaspoon of salt
  • 1 egg

Pulse food processor until streusel forms into crumbly pieces. If it forms into a ball, you have pulsed it too long. If you end up with a big ball of streusel, it’s okay. It happens to the best of us. Just make tiny pieces & sprinkle over muffins.

 

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