Sour Cream-Raspberry Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 8oz carton sour cream
1 ½ cups fresh or frozen raspberries
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
powdered sugar (optional)
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Directions: |
Directions:1- Preheat oven to 375º Grease 12 muffin cups or line with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda and salt.
2- 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 the eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low speed just until mixture in moistened. Gently fold in the raspberries.
3- Spoon batter into prepared muffin cups. In a small bowl stir together the sugar and cinnamon; sprinkle evenly over muffin batter.
4- Bake for 28-30 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on wire rack for 5 minutes. Remove from cups and if you desired sprinkle tops with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:ready in 45 minutes |
Personal
Notes: |
Personal
Notes: Yummy!
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