Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°F. Butter twenty-four 1/3-cup muffin cups. Dust with flour. Sift cake flour, baking soda and baking powder into medium bowl. Beat 2/3 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. Beat in sour cream 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 1/2 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.
Step 2
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.
Your folders
tasteofhome.com
4.9
(25)
20 minutes
Your folders
allrecipes.com
4.3
(235)
20 minutes
Your folders
cookstr.com
Your folders
nourish-and-fete.com
20 minutes
Your folders
bakingforfriends.com
5.0
(1)
18 minutes
Your folders
cookingclassy.com
4.9
(10)
18 minutes
Your folders
insanelygoodrecipes.com
4.8
(5)
25 minutes
Your folders
butternutbakeryblog.com
5.0
(21)
16 minutes
Your folders
sallysbakingaddiction.com
4.4
(21)
20 minutes
Your folders
onceuponachef.com
5.0
(5)
20 minutes
Your folders
littlesweetbaker.com
5.0
(4)
15 minutes
Your folders
ifyougiveablondeakitchen.com
5.0
(6)
18 minutes
Your folders
noracooks.com
5.0
(6)
25 minutes
Your folders
preppykitchen.com
5.0
(44)
12 minutes
Your folders
centslessdeals.com
25 minutes
Your folders
taste.com.au
4.6
(81)
25 minutes
Your folders
jocooks.com
4.6
(52)
20 minutes
Your folders
jocooks.com
Your folders
saveur.com