These muffins are a delightful treat, combining the tangy flavor of citrus with a sweet raspberry center.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, poppy seeds, and orange zest.
Mix thoroughly to evenly distribute the ingredients.
In another bowl, whisk together the milk, melted butter, and egg until smooth.
Ensure the butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins tender.
Fill each muffin cup halfway with the batter.
Use a spoon or scoop for even distribution.
Add a teaspoon of raspberry preserves to the center of each muffin.
Try to keep the preserves centered for a neat surprise.
Top with the remaining batter, covering the preserves.
Ensure the preserves are fully covered to prevent leaking.
Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Rotate the tin halfway through for even baking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling helps set the structure of the muffins.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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