Raspberry Sour-Cream Muffins

By cindygwest

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1 cup sugar
• 2 eggs
• 2 cups plus 2 T. flour
• 2 t. baking powder
• 1 t. baking soda
• 1/4 t. salt
• 1 t. vanilla
• 1 cup sour cream
• 1 1/4 cup fresh or frozen raspberries
• Raw sugar

Preparation

Step 1

Preheat oven to 375 degrees. Line muffin tin with paper liners.

Beat butter til smooth. Gradually add sugar, beating until fluffy.

Add eggs, one at a time, beating well after each addition.

In separate bowl, combine flour , baking powder, baking soda and salt. In abnother 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.

Note: This is an old recipe attributer to Mamie Eisenhower.