Raspberry Lemon Poppyseed Muffins
Light and fresh, these raspberry lemon poppyseed muffins have a delicate crunch on the exterior, a soft, springy interior, and bright bursts of juicy raspberries in every bite. They can be made with fresh or frozen raspberries, making them perfect for breakfast, snacking, or anytime cravings.
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Ingredients
- 150g (½ cup) granulated white sugar
- 2g (2 teaspoons) lemon zest about 1 lemon
- 250g (2 cups) all-purpose flour/ plain flour (if measuring by cups, use spoon & level method)
- 20g (2 tablespoons) poppy seeds
- 7g (1½ teaspoons) baking powder
- 10g (2 teaspoons) baking soda
- ¼ teaspoon fine sea salt
- 100g (about 2 large eggs) eggs - weight is without shell at room temperature
- 173g (¾ cup) sour cream at room temperature
- 85g (¼ cup + 2 tablespoons) unsalted butter, melted and slightly cooled
- 60g (¼ cup) fresh lemon juice
- 170g (1¼ cup) fresh or unthawed frozen raspberries
Instructions
- Preheat oven to 425℉ (220℃). Line 12 muffin cups with paper liners.
- In a large bowl, whisk together sugar and lemon zest. This helps bring out the lemon flavor. Then add the flour, poppy seeds, baking powder, baking soda, and sea salt. Stir until combined.150g (½ cup) granulated white sugar, 2g (2 teaspoons) lemon zest, 250g (2 cups) all-purpose flour/ plain flour, 20g (2 tablespoons) poppy seeds, 7g (1½ teaspoons) baking powder, 10g (2 teaspoons) baking soda, ¼ teaspoon fine sea salt
- In a medium bowl, whisk together eggs, sour cream, melted butter, and lemon juice until combined and smooth.100g (about 2 large eggs) eggs - weight is without shell, 173g (¾ cup) sour cream, 85g (¼ cup + 2 tablespoons) unsalted butter, melted and slightly cooled, 60g (¼ cup) fresh lemon juice
- Pour the egg mixture into the flour mixture and gently stir with a rubber spatula just until combined. The batter will be thick, and at first it may seem like there isn’t enough liquid—this is normal. Continue folding gently until the flour is evenly moistened, being careful not to overmix. The finished batter should look thick and slightly lumpy, with no dry pockets of flour. Gently fold in the raspberries, taking care not to mash them.170g (1¼ cup) fresh or unthawed frozen raspberries
- Divide batter amount prepared 12 muffin cups - about 80g of muffin per muffin cup.
- Bake at 425°F (218°C) for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (177°C) and continue baking for 19–20 minutes, or until the tops are lightly golden and the centers are set. Test for doneness by inserting a toothpick into the center; it should come out clean. For accuracy, use a food thermometer—muffins are done when the internal temperature reaches 200–205°F. No guesswork, no underbaked centers, ever.
Notes
- Make ahead: Muffins can be baked a day in advance. Let them cool completely, then store covered at room temperature.
- Storing: Keep muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: These muffins freeze well. Wrap individually and freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
Servings: 12 muffins
