Raspberry Filled Poppy Seed Muffins

"Another great find in a TOH booklet. Original recipe submitted by C. Schmeling. Great moist muffin that has just a fun twist with the raspberry preserve filling. The glaze is just a fun topping that gives it a bit more flavor. Original recipe calls for only 2 tsp of poppy seeds but I did not read it correctly and used 2 tablespoons - that was fine too!"
 
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Ready In:
25mins
Ingredients:
14
Yields:
18 muffins
Serves:
18
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ingredients

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directions

  • In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
  • In another bowl, whisk the eggs, oil and buttermilk. Stir this into the flour mixture just until moistened.
  • Fold in the chopped nuts, lemon peel and poppy seeds.
  • Fill paper lined muffin cups with a rounded tablespoon of batter. Drop 1/2 teaspoon of raspberry preserves on top of that batter. Top with remaining batter evenly over all 18 muffins.
  • Bake at 350F for 15-20 minutes or until toothpick test is clean.
  • Combine glaze ingredients. Poke holes in warm muffins and drizzle with the glaze.
  • Cool for 5 minutes before removing from pans to cool completely on wire racks.

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RECIPE SUBMITTED BY

<p>I'm one of the original members of RecipeZaar and an active member in the old forums.&nbsp; I loved meeting so many wonderful people from across the globe in what were truly amazing forums and during events on the site which encouraged interaction.&nbsp; I miss those forums and am saddened that this is now just another recipe collection site.&nbsp; I will always come back here as I have so many recipes saved of my own and tried many gems.&nbsp; I hope you are able to find something you like.</p>
 
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