Jumbo Raspberry Lemon Poppy Seed Muffins Recipes

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

JUMBO RASPBERRY LEMON POPPY SEED MUFFINS

Steps:

• Begin by creaming the butter on low speed, then slowly add in the sugars.
• While adding sugars, also add the zest.
• Add egg yolks, then vanilla extract.
• In a separate bowl, combine the dry ingredients. Flour, baking powder, baking soda, salt, and poppy seeds.
• While continuing to mix on a low speed, slowly incorporate the dry ingredients into the wet mixture.
• The mixture will be almost crumbly in texture.
• Once mixture begins to come together, add the yogurt, then the lemon juice.
• Remove mix from mixer, then beat the egg whites in a separate bowl on high until frothy and thick.
• Fold egg whites into mix with a spatula, then fold in raspberries.
• Line your jumbo muffin pan with jumbo sized liners, spray lightly with baking spray. Add muffin mix to each liner, they will be full almost to the top.
• Sprinkle with raw sugar
• Bake for 5 minutes at 400 degrees, then lower the temperature to 350 degrees and set the timer for about 25-30 minutes, depending on your oven. Once tops are golden and a toothpick comes out clean, then they are done!
• Remove from oven and let cool just a bit.
• You can also remove the muffins from the pan after a few minutes and let cool on muffin racks.
• These are delicious served warm, either with a bit of butter spread on or even as is.
• They also taste just as good all the way cooled down, perfect for grabbing on the go for a snack or quick breakfast!
• Enjoy!

LEMON RASPBERRY JUMBO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON POPPY-SEED MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

RASPBERRY-FILLED POPPY SEED MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the eggs, oil and buttermilk. Stir into dry ingredients just until moistened. Fold in the pecans, lemon zest and poppy seeds., Fill greased or paper-lined muffin cups with a rounded tablespoonful of batter. Drop 1/2 teaspoon of preserves in the center of each; top with remaining batter. , Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine glaze ingredients. Poke holes in warm muffins; drizzle with glaze. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

LEMONY POPPY SEED MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, lemon juice, extracts and lemon zest. , Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened. Fold in poppy seeds. , Fill six greased jumbo muffin pans. Bake at until a toothpick inserted in the center comes out clean, 20-23 minutes. Remove to a wire rack. Serve warm.

RASPBERRY POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F Butter 12 muffin cups.
• Sift cake flour, baking soda and baking powder into medium bowl.
• Beat 1/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes.
• Beat in buttermilk and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
• Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.