Raspberry Muffins

By jeenikeen

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter or margarine, softened
• 1 1/4 cups sugar
• 2 eggs
• 1 8 - ounce carton dairy sour cream
• 1 teaspoon vanilla
• 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 20
Preparation time 10mins
Cooking time 10mins
Adapted from midwestliving.com

Preparation

Step 1

Line 20 muffin cups with paper bake cups; set aside.

In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.

With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.

For Topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.

Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins