Get ready to indulge in a delightful treat that will elevate your breakfast game! These Raspberry Sour Cream Muffins are not just any ordinary muffins; they are a luscious blend of tangy sour cream and juicy raspberries that will tantalize your taste buds and leave you craving more. With just 35 minutes from prep to plate, you can whip up a dozen of these scrumptious muffins that are perfect for brunch gatherings or a cozy morning at home. Trust us, once you take a bite, you’ll be coming back for seconds—and thirds! Ready to impress your family and friends with a bakery-style muffin made right in your kitchen? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together sour cream, sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt to ensure no lumps remain.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- Carefully fold in the fresh raspberries, using a light touch to prevent crushing the berries.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle a little extra sugar on top of each muffin for a crisp, sweet crust.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Sift Your Dry Ingredients: To achieve a light and fluffy texture, make sure to sift your flour, baking powder, baking soda, and salt together. This helps prevent lumps and ensures even distribution of the leavening agents.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough muffins, so be gentle and fold the batter carefully.
- Fresh Raspberries Matter: For the best flavor and texture, use fresh raspberries. If you can only find frozen ones, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Add a Sweet Topping: For an extra touch of sweetness and a delightful crunch, sprinkle a little sugar on top of each muffin before baking. This will create a lovely golden crust that contrasts beautifully with the soft interior.
- Check for Doneness: Keep an eye on your muffins during the last few minutes of baking. Insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re ready to come out of the oven!
- Cool Properly: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without breaking.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to three days, or freeze them for up to a month. Just pop them in the microwave for a few seconds to enjoy them warm!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 45mg
