“I haven't gotten a chance to make these yet, but they sound delicious!”
READY IN:
30mins
SERVES:
1
YIELD:
12-18 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.

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