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 cup sugar; ½ cup butter; 4 egg yolks; 1 teaspoon vanilla extract; 1 cup sour cream; ¼ cup poppy seed; 8 12 ounces cake flour; ½ teaspoon baking powder; 1 teaspoon baking soda; 6 egg whites; ¼ teaspoon cream of tartar; 1 -2 pint raspberries

Servings: persons

1 cup sugar
½ cup butter
4 egg yolks
1 teaspoon vanilla extract
1 cup sour cream
¼ cup poppy seed
8 12 ounces cake flour
½ teaspoon baking powder
1 teaspoon baking soda
6 egg whites
¼ teaspoon cream of tartar
1 -2 pint raspberries

1
Preheat oven to 315 degrees.
2
Grease and flour muffin tins.
3
Mix together butter and sugar in a mixer on second speed.
4
Add split vanilla bean (or 1 teaspoons vanilla extract) into egg yolks.
5
Slowly add yolks, one at a time, to butter/sugar mixture.
6
Beat until mixture is a soft lemon color.
7
Stir in sour cream and poppy seeds.
8
Sift the dry ingredients together and add into egg yolk mixture.
9
In a separate bowl, beat egg whites, sugar and cream of tartar until stiff.
10
Fold into egg yolk mixture.
11
Gently stir in 1-2 pints of fresh raspberries.
12
Bake in greased muffin tins for 20-25 minutes.

1604

kcal

Calories

Fat

208

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 12 ingredients. The key ingredients include: 1 cup sugar, ½ cup butter, 4 egg yolks, 1 teaspoon vanilla extract, 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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