Raspberry Filled Poppy Seed Muffins
Ready In: 25 mins
Serves: 18
Yields: 18 muffins
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1 1⁄4 cups sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon baking soda
- 3 eggs
- 1⁄2 cup canola oil
- 1⁄2 cup buttermilk
- 3⁄4 cup pecans, chopped (I've used almonds with success)
- 2 tablespoons lemon peel, grated
- 2 teaspoons poppy seeds (I used 2 tbs and it was fine!)
- 3 tablespoons seedless raspberry preserves
Glaze
- 3⁄4 cup confectioners' sugar
- 1⁄4 cup lemon juice
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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