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    You are in: Home / Recipes / Raspberry Poppy Seed Muffins Recipe
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    Raspberry Poppy Seed Muffins

    Raspberry Poppy Seed Muffins. Photo by madeinthekitchen

    1/2 Photos of Raspberry Poppy Seed Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    25 mins

    25 mins

    madeinthekitchen's Note:

    a moist raspberry poppyseed muffin that is so light and perfect for summer. i got the recipe from www. bonnapetit.com but modify it a bit because I don't have all the ingredients, Instead of using cake flour I used all purpose flour. Remove 2 tbsp and 1 tsp all purpose flour and put in the same amount of corn starch to the all purpose flour.

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Butter 12 muffin cups.
    2. 2
      Sift cake flour, baking soda and baking powder into medium bowl.
    3. 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. 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. 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.

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    Ratings & Reviews:

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    Nutritional Facts for Raspberry Poppy Seed Muffins

    Serving Size: 1 (73 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 196.8
     
    Calories from Fat 87
    44%
    Total Fat 9.6 g
    14%
    Saturated Fat 5.3 g
    26%
    Cholesterol 67.9 mg
    22%
    Sodium 88.1 mg
    3%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 1.3 g
    5%
    Sugars 11.3 g
    45%
    Protein 3.5 g
    7%

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