Raspberry Filled Poppy Seed Muffins Recipes

Steps:

• Combine milk, egg, egg yolk, lemon juice, sugar, poppy seeds, lemon zest, and yeast in a large bowl. Stir in 2 cups flour, butter, and salt, working in more flour as needed to pull dough away from the sides of the bowl.
• Turn out onto a floured surface and knead until dough is smooth and elastic, adding more flour as necessary. Place in a lightly greased bowl; cover, and let rise until doubled in size, about 1 hour.
• Gently deflate dough and roll into a 12x10-inch rectangle. Spread with raspberry jam, leaving a 1/2-inch border. Roll up from the long side, like a jelly roll, and seal. Carefully slice log into 12 pieces and place cut-side down into a greased 8x8-inch square pan. Cover and let rise until puffy, 40 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the center of the preheated oven until lightly browned on top, about 30 minutes.
• Make glaze by stirring together confectioners' sugar, milk, lemon juice, and vanilla extract in a bowl. Drizzle over warm rolls.

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 this into the flour mixture just until moistened.
• Fold in the chopped nuts, lemon peel and poppy seeds.
• Fill paper lined muffin cups with a rounded tablespoon of batter. Drop 1/2 teaspoon of raspberry preserves on top of that batter. Top with remaining batter evenly over all 18 muffins.
• Bake at 350F for 15-20 minutes or until toothpick test is clean.
• Combine glaze ingredients. Poke holes in warm muffins and drizzle with the glaze.
• Cool for 5 minutes before removing from pans to cool completely on wire racks.

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.

Steps:

• In a large bowl, combine the flour, sugar, poppy seeds, baking powder and salt. In another bowl, whisk the eggs, milk, oil and extracts; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Serve warm.