Big, jumbo size bakery style raspberry lemon poppy seed muffins. It’s a classic flavor with a big twist that you’re sure to love!
Ingredients:
- * 1/2 cup (1 stick) butter, room temperature
- * 1/2 cup granulated white sugar
- * 1/4 cup light brown sugar
- * zest of 2 lemon
- * 2 large egg, separated
- * 1 teaspoon vanilla extract
- * 2 1/3 cup all purpose flour
- * 1.5 tablespoon baking powder
- * 1/4 teaspoon baking soda
- * 1/4 teaspoon salt
- * 3 tablespoon poppy seed
- * 1/2 cup plain yogurt
- * 2 tablespoon lemon juice
- * 1 cup fresh raspberry, rinsed and patted dry
- * raw sugar for muffin top
Instructions:
- Begin by creaming the butter on low speed, then slowly add in the sugars.
- While adding sugars, also add the zest.
- Add egg yolks, then vanilla extract.
- In a separate bowl, combine the dry ingredients. Flour, baking powder, baking soda, salt, and poppy seeds.
- While continuing to mix on a low speed, slowly incorporate the dry ingredients into the wet mixture.
- The mixture will be almost crumbly in texture.
- Once mixture begins to come together, add the yogurt, then the lemon juice.
- Remove mix from mixer, then beat the egg whites in a separate bowl on high until frothy and thick.
- Fold egg whites into mix with a spatula, then fold in raspberries.
- Line your jumbo muffin pan with jumbo sized liners, spray lightly with baking spray. Add muffin mix to each liner, they will be full almost to the top.
- Sprinkle with raw sugar
- Bake for 5 minutes at 400 degrees, then lower the temperature to 350 degrees and set the timer for about 25-30 minutes, depending on your oven. Once tops are golden and a toothpick comes out clean, then they are done!
- Remove from oven and let cool just a bit.
- You can also remove the muffins from the pan after a few minutes and let cool on muffin racks.
- These are delicious served warm, either with a bit of butter spread on or even as is.
- They also taste just as good all the way cooled down, perfect for grabbing on the go for a snack or quick breakfast!
- Enjoy!