One of my favorite treats for a sweet breakfast in the weekend is muffins, and especially these raspberry poppy seeds muffins. It’s one of the easiest muffins recipe you can make – so easy to make all you need is just one bowl and a whisk. These muffins are super delicious, perfect for a healthy breakfast, sweet and comforting.
These raspberry poppy seeds muffins are quick and yummy. They are dotted with lots of poppy seeds, raspberry and sweet royal icing on top. It’s the perfect way to start any morning and would also make a great snack between meals and/or after workouts.
Raspberry Poppy Seeds Muffins with Chia
For the muffins:
- 3 large eggs
- 80 ml. vegetable oil
- 200 grams sugar
- 200 ml. natural yogurt
- 1/2 tsp. vanilla extract
- Pinch of salt
- 45 ml. water
- 150 grams freshly ground poppy seeds
- 120 grams whole wheat flour
- 50 grams all-purpose flour
- 10 grams baking powder
- 30 grams chia seeds
- 100 grams frozen or fresh raspberries
For the icing:
- 100 grams sugar powder
- A few drops of lemon juice
- Sugar powder
- Dried raspberries
Preheat oven to 170 degrees and grease the muffin pan.
In a large bowl beat eggs, oil, sugar, yogurt, vanilla, salt and water until mixture is smooth.
Add poppy seeds, whole wheat flour, all-purpose flour, baking powder and chia seeds and stir just until incorporated.
Add the frozen raspberries and stir.
Fill the muffin pan.
Bake for about 15-20 minutes or until the muffins are set and a toothpick inserted in the center comes out with moist crumbs.
Cool completely at room temperature.
Icing: In a small bowl stir powdered sugar and lemon juice until the mixture is thick and glossy.
Pour about a teaspoon of icing on top of each muffin, decorate with some dried raspberries and leave to set for about an hour at room temperature.
10. Before serving, sprinkle a little powdered sugar.
- Keep the muffins in an airtight container in the refrigerator for up to 4 days.
- Serve the muffins at room temperature.
- Nondairy version: replace the yogurt with soy milk.
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