Instructions

• Preheat your oven to 350 degrees.
• Line a muffin tin with paper liners and mist the surface of the tin around the liners with cooking spray.
• In a large bowl, whisk together the flour, cane sugar, poppy seeds, baking powder, baking soda, cardamom, and salt.
• In a second large bowl, whisk the eggs.  Then add the buttermilk, oil, almond extract, and lemon zest.  Continue whisking it all together to combine it.
• Add the liquid mixture to the flour mixture and gently stir it all until the flour is moistened.
•  Set aside 24 raspberries and the remaining ones to the batter in two additions, gently folding them in until they’re combined and no dry streaks remain.
• Divide the batter among the muffin cups, filling each one nearly to the top.
• Using the 24 reserved raspberries, press two raspberries on top of each muffin.
• Bake them until the edges are golden and a toothpick comes out with a few dry crumbs {about 25 minutes}.
• Cool them in the pan for a few minutes before transferring them to a wire rack.
• Serve them warm or at room temperature.