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

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Servings: 12 Muffins

Raspberry Lemon Poppyseed Muffins

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
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!
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Ingredients

  • 1 box Lemon Poppy Seed Muffin Mix
  • 1 teaspoon almond extract
  • ¾ cup milk
  • ¼ cup canola oil
  • 2 large eggs
  • 2 cups fresh or frozen raspberries
  • lemon glaze*

Instructions
 

  • 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.

Notes

  • 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.
Calories: 207kcal, Carbohydrates: 34g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 368mg, Potassium: 64mg, Fiber: 1g, Sugar: 11g, Vitamin A: 71IU, Vitamin C: 5mg, Calcium: 28mg, Iron: 1mg
Cuisine: American
Course: Breakfast
Author: Jennifer
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