Black Raspberry Cream Muffins

4 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups black raspberries
4 large eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla
In large bowl, combine dry ingredients.  Add berries and toss gently.  Combine rest of ingredients and mix well. 
Stir into dry ingredients just until moistened.  Fill greased or paper-lined muffin cups two-thirds full.  Bake at 400 degrees F for 20 to 25 minutes.
Yield 24 standard-size muffins

Raspberry Lemon Streusel Muffins

Makes 9 large or 12 standard muffins

Streusel Topping
1/4 cup melted butter
1/2 cup all purpose flour
2 Tablespoons sugar
1-1/2 tsp finely shredded lemon peel
2-1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/3 cup sugar
1 Tablespoon finely shredded lemon peel
1 egg
1 cup buttermilk
1/2 cup melted butter
1 Tablespoon lemon juice
1-1/2 cups (about 6oz) whole frozen raspberries--do not thaw
1 Tablespoon flour

Directions: Adjust oven rack to middle position and preheat oven to 400 degrees. Stir all streusel ingredients together to form soft, crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel together. In a separate bowl, combine all liquid ingredients. Add in dry ingredients and stir until almost fully incorporated. Toss frozen raspberries with flour to coat, then gently fold in dough, handling only enough to incorporate berries. Using paper muffin liners, fill each until 1/4" from top. Crumble streusel topping over each.
Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 10 minutes, or until lightly browned and muffin springs back when pressed lightly with fingertips.

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Poppy Seed Muffins With Raspberries

2 1/4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2/3 cup plus
1/2 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
5 large egg yolks
1 cup sour cream
1/4 cup poppy seeds
3 large egg whites
1/4 teaspoon cream of tartar
3 cups fresh raspberries

Directions: 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. 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.) Makes 24 muffins. Bon Appétit April 1998 R.S.V.P. The Woodstock Inn & Resort; Woodstock VT .

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