Raspberry Poppy Seed Muffins
Elevate your breakfast or snack game with these delightful Raspberry Poppy Seed Muffins—soft, moist, and bursting with fresh raspberries in every bite. Combining the nutty crunch of poppy seeds with the creamy tang of Greek yogurt, these muffins deliver a perfectly balanced flavor profile that's both sweet and slightly tart. Quick to prepare in just 15 minutes and ready in under 40, this recipe is ideal for busy mornings or a make-ahead treat. The tender crumb is achieved with a mix of melted butter, sour cream-like Greek yogurt, and just the right touch of milk, while the fresh raspberries provide pops of fruity brightness. With a golden exterior and a fluffy inside, these muffins are as visually stunning as they are delicious. Perfect for brunch gatherings, coffee breaks, or on-the-go snacking, these Raspberry Poppy Seed Muffins are a must-try for berry and baked goods lovers alike.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Poppy seeds
- 0.5 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 2 units Large eggs
- 0.75 cup Plain Greek yogurt
- 1.5 cups Fresh raspberries
- 0.25 cup Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
In a separate medium bowl, combine the melted butter, vanilla extract, eggs, Greek yogurt, and milk. Whisk until smooth and well combined.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold together until just combined. Be careful not to overmix—some lumps are fine.
Add the raspberries to the batter and delicately fold them in, ensuring they are evenly distributed without breaking them too much.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Raspberry Poppy Seed Muffins!
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 14.9 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
