These Lemon Poppy Seed Muffins are filled with a dollop of raspberry jam for the perfect spring breakfast treat.
I’ve been in a bit of a baking slump recently. I attempted to make a pineapple quick bread that ended in a volcanic overflow of batter all over my newly cleaned stove. A few days later I managed to burn my favorite chocolate chip cookies, which I’ve probably made 100 times.
Then came these Raspberry Lemon Poppy Seed Muffins. A few weeks ago I spent a weekend in Amish country with some close girlfriends. We spent the weekend perusing Amish shops, feasting on homemade baked goods, and watching chick flicks our husbands would dramatically roll their eyes at. It was wonderful.
One morning we went to a small cafe for breakfast that was highly rated. Unfortunately, we weren’t the only ones who used Yelp to make their breakfast decision that morning because the place was packed. We waited about 45 minutes for a table, and by the time we were seated I was feeling dangerously hungry. I didn’t want to wait for the meal, so I grabbed a menu and picked something that looked like it could be delivered in less than 5 minutes. Thankfully, mere minutes later a giant lemon poppyseed muffin was placed before me.
That muffin turned out to be the highlight of my meal. It was fluffy and light, studded with poppy seeds, and filled with raspberry jam. I made a mental note to try to recreate the recipe as soon as possible.
As it turns out, this was no easy feat. The logistics of adding jam to muffins created quite the kitchen challenge. In my first batch, the jam settled in the center of the muffins beautifully, but the texture was dense and bready, not fluffy like I wanted it to be. The second go-around yielded a tender, cakey muffin but the jam sunk to the bottom. On the third try, I finally recovered my baking mojo and got exactly what I was looking for– a light, refreshing, fluffy muffin with a surprise raspberry filling suspended inside.
These muffins scream spring with a zesty, bright citrus flavor and sweet berry filling. A little sprinkling of sanding sugar on top adds sparkle, but these really need no adornment. Enjoy them alongside coffee in the morning or munch on them for an afternoon snack. Either way, these muffins are the perfect way to celebrate spring.
- 3 cups all-purpose flour
- 2 Tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 6 Tablespoons unsalted butter, softened
- ¼ cup coconut or canola oil
- Zest of 1 lemon
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
- ⅔ cup buttermilk
- ⅔ cup sour cream
- Juice of 1 large lemon (about 3 Tablespoons)
- Sanding sugar
- ⅓ cup raspberry preserves
- Preheat the oven to 375 degrees.
- In a mixing bowl whisk together flour, poppy seeds, baking powder, baking soda and salt for 30 seconds. In the bowl of an electric mixer, beat together the sugar, butter, lemon zest and coconut oil until fluffy. Add the eggs, one at a time, beating well after each addition. Blend in egg yolk, vanilla, and lemon extract if using. In a small bowl or measuring cup, whisk together the milk, sour cream and lemon juice.
- Using a wooden spoon or spatula, gently stir the flour mixture into the mixer in three separate additions, alternating with the milk mixture.
- Line a 12 cup muffin tin with paper liners along with another tin with 2 more liners. Fill each cup ⅔ of the way full. Use a teaspoon to create a small indent in each muffin and then fill it with a heaping teaspoon of jam. Top with remaining batter, filling the muffin cups all the way to the top. Sprinkle with sanding sugar, if desired, then bake in the preheated oven 15 - 18 minutes or until toothpick inserted into center comes out clean. Cool in muffin tin for five minutes then transfer to a wire rack to cool completely or serve warm. Store in an airtight container.
Recipe adapted from Cooking Classy