Sour Cream-Raspberry Muffins

Photo by Michele H.
Adapted from bhg.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bhg.com

Ingredients

  • 2

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 3/4

    teaspoon salt

  • 1/2

    cup butter, softened

  • 1

    cup granulated sugar

  • 2

    eggs

  • 1

    teaspoon vanilla

  • 1

    8 ounce carton sour cream

  • 1 1/2

    cups fresh or frozen raspberries and/or blueberries, divided

  • 1

    tablespoon granulated sugar

  • 1/4

    teaspoon ground cinnamon

  • Powdered sugar (optional)

Directions

Preheat oven to 375 degrees F. Grease fifteen 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar; beat until light and fluffy. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low just until mixture is moistened. Spoon half of the batter into the prepared muffin cups (about 1 round tablespoon each). Top each with half of the berries. Spoon the remaining batter into cups, filling each about three-fourths full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter. Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle lightly with powdered sugar. Serve warm or cool completely and store.

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