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!

Course Breakfast

Cuisine American

Keyword homemade muffins, lemon poppyseed muffins, raspberry lemon muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 207kcal

Author Jennifer

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.

Nutrition