Deliciously Sprinkled

Raspberry Lemon Poppyseed Muffins

Raspberry Lemon Poppyseed Muffins filled with fresh raspberries, bursting with lemon flavor and drizzled with lemon glaze. These muffins are made from a muffin mix but taste from scratch!

raspberry lemon poppyseed muffins

No need to make a trip to the bakery when you can make these super simple Raspberry Lemon Poppyseed Muffins that are made from a muffin mix but taste just like from scratch without all the work! This weekend we enjoyed these delicious muffins to go with our morning Orange Banana Smoothie, it was like going to tropical island with all the bursting flavors of citrus.

Raspberry Lemon Poppyseed Muffins

These muffins start out by using a lemon poppyseed muffin mix, I used the Betty Crocker Premium Muffin Mix, Lemon Poppyseed in this recipe today. To jazz up the muffin mix batter to taste just like from scratch, I added a teaspoon of almond extract, substituted the water for milk, and used canola oil instead of vegetable oil. I also folded in some fresh raspberries to create a moist and flavor-packed muffin.

 Finally, I drizzled lemon glaze {that came inside the muffin mix box…told ya they were easy to make!} on top of the muffins for even more burst of lemon flavor.

Step-by-step on how to make these raspberry lemon poppyseed muffins:

Raspberry Lemon Poppy Seed Muffins Recipe

Raspberry Lemon Poppyseed Muffins

Yield: 12 Muffins

Total Time: 30 minutes

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Ingredients:

  • 1 box Lemon Poppy Seed Muffin Mix
  • 1 teaspoon almond extract
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 cups fresh or frozen raspberries
  • lemon glaze*

Directions:

Preheat oven to 425F degrees. Lightly grease 12 muffin cups, or line with muffin liners.

In a large bowl, mix together lemon poppy seed muffin mix, almond extract, milk, canola oil and eggs until just combined. DO NOT OVERMIX! Gently fold in raspberries. Scoop batter into prepared muffin cups.

Bake for 5 minutes at 425F degrees, then immediately reduce the oven temperature to 375F degrees and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean.

*If you used the Betty Crocker Premium Muffin Mix, Lemon Poppy Seed, like I used for this recipe, once the muffins have cooled for 5 minutes cut open lemon glaze packet and drizzle over top of muffins. Let cool completely before serving.
*Store muffins at room temperature in an airtight container for up to 5 days.

I'd love to see what you have baked! Just snap a photo and hashtag it #DELICIOUSLYSPRINKLED or tag me @deliciouslysprinkled on Instagram!

46 Responses to “Raspberry Lemon Poppyseed Muffins”

  1. Cravings of a Lunatic — May 1, 2014 at 4:59 pm

    These are the most gorgeous muffins I’ve ever seen. Great photos and recipe.

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:27 pm

      Thanks for the super sweet comment! 🙂

  2. Angie | Big Bear's Wife — May 1, 2014 at 10:24 am

    I love the pops of raspberries in these! They looks amazing!

  3. Taking On Magazines — May 1, 2014 at 8:33 am

    How cool that you started out with a muffin mix and upped the flavor to such an fantastic level. I love the addition of the raspberries!

  4. Melissa { hungryfoodlove } — May 1, 2014 at 7:33 am

    Nothing says summer better than the rasberry/lemon combo … so bright and refreshing

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:25 pm

      Thanks, Melissa! I totally agree 🙂

  5. Rose | The Clean Dish — May 1, 2014 at 5:59 am

    Lemon and poppy seeds – such a great combination!
    Your photos are beautiful 🙂

  6. Wendy | Around My Family Table — April 30, 2014 at 11:03 pm

    These are totally drool-worthy! I just love the bright colors too!

  7. Emily Thompson — April 30, 2014 at 8:52 pm

    that looks amazing!! I’ve pinned!!!

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:20 pm

      Thanks for the pin, Emily! 🙂

  8. Lana @ Never Enough Thyme — April 30, 2014 at 5:26 pm

    What a delicious muffin! I love taking mixes and dressing them up with added ingredients like this. Everybody needs a shortcut once in a while!

  9. Cooking In Stilettos (@cookinstilettos) — April 30, 2014 at 2:52 pm

    Jenn – I love how you jazzed up a mix and made something utterly divine 🙂 Raspberry + Lemon + Poppyseed – that’s a perfect combo!

  10. Kelly — April 30, 2014 at 2:20 pm

    Wow, these muffins look amazing Jenn! I lemon poppyseed muffins and the raspberry addition is such a tasty and great idea!

  11. ashley — April 30, 2014 at 1:56 pm

    I love when you can make something from a mix and have it taste homemade! Definitely trying!

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:18 pm

      Thanks, Ashley! You are going to love them 🙂

  12. Paula - bell'alimento — April 30, 2014 at 12:27 pm

    Raspberry and Lemons make me swoon.

  13. Denise | Sweet Peas & Saffron — April 30, 2014 at 12:01 pm

    Yum! Looks delish and bonus points for super easy!

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:16 pm

      Thanks, Denise! I am all about super easy recipes that still taste and look like you spent hours in the kitchen making them! 🙂

  14. angiemcgowan — April 30, 2014 at 11:00 am

    What a great flavor combination. The addition of raspberries to the lemon poppyseed is perfect for spring. Love!

  15. nancy — April 30, 2014 at 10:35 am

    I love anything lemon and these look so delicious. I was wondering what size scoop (that is in picture) did you use for these muffins. I have a larger one, but I think I need the small sized one as well. Any help would be appreciated.

    • Jenn Kurkiewicz — May 1st, 2014 @ 9:15 pm

      Thanks Nancy, I used a 50mm (3 Tablespoon) cookie scoop for these muffins.

  16. claire @ the realistic nutritionist — April 30, 2014 at 10:00 am

    LOVE how bright and festive these are!! So stunning.

  17. Carmel Moments — April 30, 2014 at 7:58 am

    One word. Gorgeous!
    Pinning.
    Have a beautiful Wednesday Jenn!

    • Jenn Kurkiewicz — April 30th, 2014 @ 8:28 am

      Thanks for the pin, Melanie! And I hope you have a great Wednesday too 🙂

  18. savoryexperiments — April 30, 2014 at 7:55 am

    I love poppy seeds and lemon, the addition of raspberry is genius!!!

  19. Aimee @ ShugarySweets — April 30, 2014 at 7:54 am

    Oh these muffins look good. I’m such a sucker for breakfast goodies!!

    • Jenn Kurkiewicz — April 30th, 2014 @ 8:26 am

      Thanks, Aimee! Me too, I love breakfast goodies! 🙂

  20. idigpinterest — April 30, 2014 at 7:39 am

    Jenn-these look amazing! I love all things lemon poppy seed, and to add in the raspberries is just sheer genius. :Pinning! Great tip for puffy tops too! I didn’t know that!

    • Jenn Kurkiewicz — April 30th, 2014 @ 8:26 am

      Thanks for the pin,Christine! 🙂

  21. Christie — April 30, 2014 at 7:38 am

    I love the raspberry lemon flavor and of course the glaze!

  22. foodlikecake — April 30, 2014 at 6:09 am

    Those look so good! I love the puffy tops 🙂

    • Jenn Kurkiewicz — April 30th, 2014 @ 8:25 am

      Thanks, Chloe! Sally’s trick is the best tip EVER 🙂

  23. Jamie @ Love Bakes Good Cakes — April 30, 2014 at 1:52 am

    Yummy! I wish I had these waiting for me for breakfast in the morning!

  24. Mary Frances @ The Sweet {Tooth} Life — April 29, 2014 at 5:32 pm

    Your step by step photos are so pretty! Whatever you are doing is working realllllly well. These really are easy, but wow, do they look bakery worthy. Those juicy raspberries and the citrus glaze sound amazing together. Delicious!

    • Jenn Kurkiewicz — April 30th, 2014 @ 8:24 am

      Awww…thanks for the sweet comment, Mary Frances! I am SO glad you love my step by step photos and yes they are super simple to make using a muffin mix with a couple added ingredients to make them taste and look like they came from a bakery! 🙂

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