Enjoy Better For You Raspberry Poppyseed Muffins

Raspberry Poppyseed Muffins

Instead of getting your breakfast at the coffee shop, bake some delicious muffins that are also good for you. The way to accomplish a better muffin is to use some whole grain flour, a healthy fat,  buttermilk or yogurt, and less sugar and salt.  Add fresh fruit and some nuts and you are all set with a great breakfast option. These Raspberry Poppyseed Muffins freeze well and are easy to defrost in the microwave or a toaster oven.

Raspberry Poppyseed Muffins

Raspberry Poppyseed Muffins

  • Servings: 12-15
  • Difficulty: easy
  • Print

A delicious alternative for lemon poppyseed muffin lovers.  Recipe shared by: Jovina Coughlin of Jovina Cooks

Muffin Ingredients:

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons poppy seeds
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup agave nectar or honey
  • 6 tablespoons olive oil
  • 1 teaspoon almond extract
  • 1 cup fresh raspberries

Topping Ingredients:

  • Granulated sugar
  • Sliced almonds


  1. Preheat the oven to 350ºF, adjust an oven rack to the middle position. Line a muffin tin with paper baking cups or spray the tin with nonstick spray.
  2. Whisk together the all-purpose flour, wheat flour, poppy seeds, baking powder, and salt in a large mixing bowl. Gently fold in the raspberries and set aside.
  3. Whisk eggs and agave nectar or honey until completely incorporated; then whisk in the buttermilk, olive oil, and almond extract until thoroughly combined.
  4. Add the buttermilk mixture to the flour and stir gently to combine. There should be no large pockets of flour, a few small streaks are okay. Do not over mix.
  5. Divide the batter evenly into the muffin cups filling them almost to the top. A 1/4 cup ice cream scoop is a good tool for filling muffin cups.
  6. Top the muffins with almond slices and a generous sprinkling of granulated sugar
  7. Bake for 25 minutes until a toothpick inserted in the center comes out clean. Set aside to cool for ten minutes. Remove the muffins to a wire rack to completely cool.



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