Ingredients for Raspberry Poppy Seed Muffins
- 1 1/4 cups granulated sugar
- 1/2 cup (1 stick) softened unsalted butter
- 4 large egg yolks
- Vanilla Beans
- 1/2 cup sour cream
- Poppy Seed
- Cake Flour
- Baking Powder
- Baking Soda
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1-2 pints (approximately 2-4 cups) fresh raspberries
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How to Make Raspberry Poppy Seed Muffins
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup muffin tin.
- In a mixing bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Add the seeds from 1 vanilla bean to 4 large egg yolks.
- Gradually add the egg yolks, one at a time, to the butter and sugar mixture, beating well after each addition.
- Beat until the mixture is pale and lemon-colored.
- Stir in 1/2 cup sour cream and 2 tablespoons poppy seeds.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a clean bowl, beat 4 large egg whites with 1/4 teaspoon cream of tartar until stiff peaks form.
- Gently fold the egg whites into the batter.
- Gently fold in 1-2 pints (approximately 2-4 cups) fresh raspberries.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
73g
Fat
40g
Carbs
12g
