Raspberry Sour Cream Muffins
Start your morning on a sweet and tangy note with these irresistible Raspberry Sour Cream Muffins, a bakery-style treat that’s surprisingly easy to make at home! Featuring plump, juicy raspberries folded into a tender, moist batter made with creamy sour cream, these muffins offer the perfect balance of tartness and rich flavor. A hint of vanilla and a buttery crumb take these muffins to the next level, while an optional sprinkle of turbinado sugar adds a delicious, crunchy topping. Ready in just 35 minutes, they’re ideal for breakfast, brunch, or a delightful snack. Whether served warm or at room temperature, these muffins are guaranteed to be a hit with family and friends!
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Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups sour cream
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh raspberries
- 2 tablespoons turbinado sugar (optional, for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.
Step 4
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Gently fold in the raspberries, making sure they are evenly distributed but not crushed.
Step 6
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle the tops with turbinado sugar for a crunchy texture.
Step 7
Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Enjoy!
Nutrition Facts
| Serving size | 1069.4 grams (1069.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3119 |
| Total Fat 155.60g | 199% |
| Saturated Fat 94.70g | 474% |
| Cholesterol 745mg | 248% |
| Sodium 2426mg | 105% |
| Total Carbohydrate 403.10g | 147% |
| Dietary Fiber 18.50g | 66% |
| Total Sugars 200.30g | |
| Protein 47.70g | 95% |
| Vitamin D 80IU | 400% |
| Calcium 467mg | 36% |
| Iron 15mg | 81% |
| Potassium 717mg | 15% |
Source of Calories