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Ingredients
| granulated sugar: 1 cup |
| salted butter: 1/2 cup |
| eggs: 4 (yolks) |
| vanilla extract: 1 tsp |
| sour cream: 1 cup |
| poppy seed: 1/4 cup |
| cake flour: 8.5 oz |
| baking powder: 1/2 tsp |
| baking soda: 1 tsp |
| eggs: 6 (whites) |
| cream of tartar: 1/4 tsp |
| raspberries: 1 qt |
Raspberry Poppy Seed Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
15 serving(s)
Tags
- Preheat oven to 315 degrees.
- Grease and flour muffin tins.
- Mix together butter and sugar in a mixer on second speed.
- Add split vanilla bean (or 1 teaspoons vanilla extract) into egg yolks.
- Slowly add yolks, one at a time, to butter/sugar mixture.
- Beat until mixture is a soft lemon color.
- Stir in sour cream and poppy seeds.
- Sift the dry ingredients together and add into egg yolk mixture.
- In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
- Fold into egg yolk mixture.
- Gently stir in 1-2 pints of fresh raspberries.
- Bake in greased muffin tins for 20-25 minutes.