Raspberry Poppyseed Muffins


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Perfect for breakfast on-the-go or snack time anytime.

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  • 1 C. sugar
  • 1/2 C. butter
  • 4 egg yolks
  • 1 tsp. vanilla extract
  • 1 C. sour cream
  • 1/4 C. poppy seeds
  • 8 1/2 oz. cake flour
  • 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 6 egg whites
  • 1/4 tsp. cream of tartar
  • 1-2 pt. raspberries

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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 tsp. 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 pt. of fresh raspberries. Bake in greased muffin tins for 20-25 minutes.

Yield: 12-18 muffins

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