Raspberry Lemon Poppy Seed Muffins

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Fruity muffins for the summer! These Raspberry Lemon Poppy seed muffins are the perfect little fun breakfast food or snack. They are light, sweet, fruity and fun! You can make them for a crowd or just for yourself. Either way you can’t go wrong!

Recipe

Makes: 12 muffins or 5 to 6 jumbo muffins

Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here

Ingredients

  • ¾ cup (150 grams) granulated sugar
  • 2 teaspoons (4 grams) lemon zest
  • 2 cups (250 grams) all-purpose flour, sifted
  • 2 tablespoons (18 grams) poppy seeds
  • 1½ teaspoons (7.5 grams) baking powder
  • 2 teaspoons (10 grams) baking soda
  • ¼ teaspoon fine sea salt
  • 2 large eggs (100 grams)
  • ¾ cup (180 grams) plain yogurt
  • ¼ cup plus 2 tablespoons (85 grams) unsalted butter, melted and slightly cooled
  • ¼ cup (60 grams) fresh lemon juice
  • 1 cup (170 grams) fresh or unthawed frozen raspberries

Directions

  1. Preheat oven to 375°F (190°C). Spray 12 muffin cups or 6 jumbo muffin cups with cooking spray, or line cups with paper liners.
  2. In a large bowl, whisk together sugar and lemon zest. (This helps bring out the lemon flavor.) Add flour, poppy seeds, baking powder, baking soda, and salt, and stir until combined. Set aside.
  3. In a medium bowl, whisk together eggs, yogurt, melted butter, and lemon juice until combined and smooth. Pour egg mixture into flour mixture, and stir with a wooden spoon or a rubber spatula just until combined. Gently fold in raspberries, being careful not to mash. Divide batter among prepared muffin cups, filling about three-fourths full.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for regular muffins or 22 to 27 minutes for jumbo muffins. Let cool in pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.

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