Fresh raspberries bring a surge of summertime to the classic lemon-poppy seed combo. When folding the berries into the batter, be gentle so as not to crush them. Otherwise, you won’t get those concentrated bursts of red in the final muffin. With yogurt used in place of milk, these Raspberry Lemon Poppy Seed Muffins by Shiran Dickman offer a super-tender texture layered with just the right amount of crunch from the poppy seeds. Find 4 more delicious muffin recipes from Shiran Dickman, here!
Raspberry Lemon Poppy Seed Muffins
Makes 12 muffins or 5 to 6 jumbo muffins
- 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
- 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.
- 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.
- 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.
- 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.
These recipes were developed with standard muffin pans with a capacity of 80 to 100 ml and jumbo muffin pans with a capacity of 160 to 180 ml.
These are delicious! One thing about the batter, it was super thick, so it was hard to fold in the berries without squishing them. Next time I would use frozen berries. Also if you’re using silicone cupcake cups (I don’t even own a muffin tin), this makes about 24. I had to get out a bigger cookie sheet to hold them all!