Raspberry and Poppyseed Muffins

Think I must have bought some kind of super-hybrid raspberry bushes as, two months on from the very first berries, they are still producing super-sized sized fruit. 

Growing high on tall, prickly branches, these berries have been safe from the jaws of my berry loving pup meaning that I have been able to feast on them rather than him.  As always, the majority of the berries have been picked and eaten there and then amongst the shrubs but last week I managed to restrain myself just enough to collect a small punnet for the following muffins.  Ever so glad I did.  These are ridiculously good.

Moist, creamy and beautifully speckled, the only negative thing I have to say about these cakes is that they don’t freeze very well.  So you’ve got to eat them all in a couple of days.  Ah, the hardship…  😉

Raspberry and Poppyseed Muffins (adapted from Tom Aitkens’ Cooking)

(makes 12)

60g butter

100g caster sugar

2 large eggs, yolks and whites seperated

1 tspn vanilla essence

100ml buttermilk

3 tblspn poppyseeds

150g plain flour

1/4 tsp bicarbonate of soda

1/2 tsp baking powder

Pinch of salt

1/4 tsp cream of tartar

100g raspberries, left whole

  • Cream the butter and sugar together.  Add the egg yolks gradually and stir well to combine.  Add the buttermilk, vanilla essence and poppy seeds and set aside.
  • In a seperate bowl, whisk the egg whites and cream of tartar until stiff whites form.  Fold this into the former mixture carefully.
  • Sift the flour, bicarb, baking powder and salt into the bowl along with the raspberries and fold until just combined.
  • Spoon into a buttered muffin tray and baked at 180oCfor 20 minutes or until golden.

P.S. Don’t forget to join in the Fridge Door Competition for a chance to win one of my two favourite cookbooks.  🙂


15 thoughts on “Raspberry and Poppyseed Muffins

  1. Hey, there’s a new website about to launch called Behind the Burner: it features exclusive tips on products and cooking techniques, as well as video demonstrations with New York City’s best chefs! Be sure to check out the website, http://www.behindtheburner.com, where you can sign up for email updates and more info.

  2. Lucky! I will have to convert the unit of measurements and make it ASAP! My daughters favorite muffin is lemon poppyseed, but I see this one winning over!


  3. I too usually reach for the Lemon Popyseed Muffins, but raspberries are one of my favorite berries, so I can’t wait to try this idea.

    One question… when do you add the berries?

  4. Yes, I can understand the hardship in not being able to freeze them. Great combo – I love poppy seeds, and I can imagine that the raspberries go really well with them. Might just have to bake some soon. And not freeze them. 😉

  5. Sorry I missed you out of the roundup Wendy, that was my fault. I should have started my draft earlier in the month, instead of relying on emails. I have added you now and you have your own little voting poll.

    I am loving those muffins. I like the scattering of poppyseeds through them. I don’t think there would be any trouble finishing them quickly in this house!

  6. Antonia – They were very more-ish. 🙂

    Caviar and Codfish – I did. Must admit I did nothing more than cut the stalks in spring. The rest was nature!

    Pia – They sound lovely too.

    Johanna – Not when I was looking anyway!

    Discover Unearthed – Will check out your site soon. 🙂

    Mallika – Will do! 😉

    Biz – Hope you like them!

    Deb – Good question! Updated recipe. 🙂

    Susan – Adore poppy seeds. Pair them with anything!

    A Forkful of Spaghetti – Hello stranger. Good to see you back!

    Holler – Yay! Thank you. 🙂

    Bellini – Thank you. It’s always fun photographing dogs. 🙂

    Charlotte – Give Marco a field and a friend and he’s in heaven!

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