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

Yield: 12 Muffins

Raspberry Lemon Poppyseed Muffins

Additional Time 30 minutes
Total Time 30 minutes


  • 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*


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.

47 comments on “Raspberry Lemon Poppyseed Muffins”

  1. My kids couldn’t get enough of these muffins!! They are so good!

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

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

  4. 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!

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

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

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

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

  9. 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!

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

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

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

  13. Raspberry and Lemons make me swoon.

  14. Yum! Looks delish and bonus points for super easy!

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

  16. 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.

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

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

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

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

  21. 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!

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

  23. Those look so good! I love the puffy tops 🙂

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

  25. 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!

    • 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! 🙂

Leave a Reply

Your email address will not be published.

Skip to Recipe