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Raspberry Sour Cream Muffins
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- #66742
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 cup unsalted butter
1 cup sugar
2 eggs
2 cups flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour (good quality)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup sour cream
1 1/4 cup fresh or frozen raspberries
raw sugar
directions
Heat oven to 375 degrees F. Line muffin tin with paper liners.
Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda and salt.
In another bowl, stir vanilla into sour cream. By hand, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour; mix just until combined.
Using a rubber spatula, gently fold in raspberries. Divide batter among muffin cups. Sprinkle with raw sugar.
Bake about 24 minutes or until the top springs back when pressed lightly with your fingertips.
added by
mica
nutrition data
171 calories, 10 grams fat, 18 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
September 20, 2014
These muffins are easy to make and are mini versions of the Perkins muffins. Would like to make them jumbo size like Perkins but not sure if you need to change time or oven temperature to bake so they dont burn or stay doughy.But this recipe is definitely a keeper...so good!!
December 22, 2013
To keep the raspberries from sinking to the bottom I a) coated them with a little flour first, and b) added some batter to the muffin tins first, then mixed the berries into the remaining batter and put it in on top. VERY good recipe. I highly recommend it.
August 6, 2011
These muffins were great. They had a great flavor. The perfect way to use fresh raspberries. Anyone know how to make fresh fruit not slimy when you cook with it?