Raspberry Poppy Seed Muffins Recipe

Name: Raspberry Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cake flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/3 cup sugar; 1/4 cup sugar; 1/2 cup unsalted butter, room temperature; 1 tablespoon vanilla extract, if desired; 3 egg yolks; 1/2 cup buttermilk; 1/8 cup poppy seed; 3 egg whites; 1/8 teaspoon cream of tartar; 1 1/2 cups fresh raspberries

Servings: persons

1 1/4 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup sugar
1/4 cup sugar
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract, if desired
3 egg yolks
1/2 cup buttermilk
1/8 cup poppy seed
3 egg whites
1/8 teaspoon cream of tartar
1 1/2 cups fresh raspberries

1
Preheat oven to 350u00b0F Butter 12 muffin cups.
2
Sift cake flour, baking soda and baking powder into medium bowl.
3
Beat 1/3 cup sugar and butter in large bowl to blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well after each addition. Beat mixture until light, fluffy and pale yellow, about 3 minutes.
4
Beat in buttermilk and poppy seeds. Mix in dry ingredients. Using clean dry beaters, beat egg whites and cream of tartar in large bowl until foamy. Gradually add remaining 1/4 cup sugar and beat until stiff (but not dry) peaks form. Carefully fold egg white mixture into batter in 2 additions. Gently stir in raspberries.
5
Spoon batter into prepared muffin cups, dividing equally. Bake muffins until golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer muffins to racks. Serve warm or at room temperature. (Muffins can be prepared up to 1 day ahead.) Cool completely. Wrap muffins tightly in plastic and store at room temperature.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups cake flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/3 cup sugar, and more.

Yes, Raspberry Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Poppy Seed Muffins

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