Woodstock Inn Resort's Raspberry Poppy Seed Muffins


  • 1 cup granulated sugar
  • 1/2 cup butter
  • 4 egg yolks
  • 1 vanilla bean, split or 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1/4 cup poppy seeds
  • 8 1/2 ounces cake flour
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 1 to 2 pints fresh raspberries


Preheat oven to 350° F. Grease and flour muffin tins.

Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 teaspoon 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 fresh raspberries. Bake in greased muffin tins for 20 to 25 minutes.

Makes 4

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