These pretty, little Raspberry Filled Poppy Seed Muffins are a special breakfast treat.
Raspberry Filled Poppy Seed Muffins
Makes about 12 muffins.
Preheat oven to 325°F.
Cream together:
- 1 cup sugar
- 3/4 cup butter
Add & stir in:
- 1 egg
- 1 cup milk
- 1 tablespoon almond extract
- 1/2 cup poppy seeds
- 2 1/2 cups flour
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup raspberry jam (optional)
Spray baking pan tops (in case of overflow) & muffin liners with non-stick spray. Place one scant ice cream scoopful of batter into a large paper-lined muffin cup. Put one tablespoon of raspberry jam in the middle of each muffin. Of course, raspberry jam in the middle is optional but I highly recommend it because it is seriously delicious. Finish by placing another couple of tablespoons of batter over the jam. Bake for about 25-30 minutes or until done in middle and golden brown.
If desired, cool muffins most of the way, and then using a simple powdered sugar icing, draw designs on muffin tops to spiff them up a bit. Another optional topping can be slivered almonds on top of muffins before baking.
And if you’d really like to get fancy, there is always the beloved streusel topping… swoon.
Streusel
Place ingredients in a food processor.
- 1 stick of cold butter, diced
- 1 1/2 cup flour
- 2/3 cup powdered sugar
- 1 teaspoon of salt
- 1 egg
Pulse food processor until streusel forms into crumbly pieces. If it forms into a ball, you have pulsed it too long. If you end up with a big ball of streusel, it’s okay. It happens to the best of us. Just make tiny pieces & sprinkle over muffins.