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Raspberry Cream Muffins

a1angiem's picture
Ingredients
For the dry ingredients
  Flour 2 Cup (32 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
For the wet ingredients
  Butter 1⁄2 Cup (8 tbs)
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 2 Large
  Sour cream 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Raspberries/Blueberry 1 Cup (16 tbs), coarsely chopped
Directions

GETTING READY
1. Preheat the oven to 350 degrees F.
2. Grease a 12-cup muffin pans. keep aside.

MAKING
3. In a bowl, combine all the dry ingredients for the muffins, mix well and set aside.
4. In an electric mixer, cream the butter and sugar until light and fluffy.
5. While whisking the creamed mixture, add the eggs one at a time. Whisk until well incorporated
6. Add the sour cream and vanilla extract, mix well.
7. Add the dry mixture into the electric mixer and whisk until the flour is incorporated.
8. Add the chopped raspberries into the muffin batter and whisk gently.
9. Take the greased muffin pan and scoop this batter in each cup. bake at 350 for 30-35 minutes.
10. Let the muffins sit in the pan for 10 minutes. Remove and let them completely cooled off on a rack.

SERVING
11. Serve the raspberry cream muffin with tea or coffee.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Muffin
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
12

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