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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Sour Cream-Raspberry Muffins

Makes: 15 servings
Serving size: 1 muffin
Prep 25 mins Bake 375°F 18 mins to 20 mins Cool 5 mins
Sour Cream-Raspberry Muffins
Ingredients
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  salt
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 2  eggs
  • 1  teaspoon  vanilla
  • 1 8  ounce carton  sour cream
  • 1 1/2  cups  fresh or frozen raspberries and/or blueberries, divided
  • 1  tablespoon  granulated sugar
  • 1/4  teaspoon  ground cinnamon
  •  Powdered sugar (optional)
Directions

1. Preheat oven to 375 degrees F. Grease fifteen 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

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 eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low just until mixture is moistened.

3. Spoon half of the batter into the prepared muffin cups (about 1 round tablespoon each). Top each with half of the berries. Spoon the remaining batter into cups, filling each about three-fourths full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.

4. Bake for 18 to 20 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle lightly with powdered sugar. Serve warm or cool completely and store.

From the Test KitchenMake-Ahead Directions:
  • Store cooled muffins in an airtight container in the refrigerator for up to 3 days.
To Reheat Muffins:
  • Wrap muffins in foil. Heat in a 350 degrees F oven for 12 to 15 minutes or until heated through.
Nutrition Facts (Sour Cream-Raspberry Muffins)
  • Servings Per Recipe 15,
  • cal. (kcal) 216,
  • Fat, total (g) 10,
  • chol. (mg) 52,
  • sat. fat (g) 6,
  • carb. (g) 29,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • sugar (g) 15,
  • pro. (g) 3,
  • vit. A (IU) 292,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 298,
  • Potassium (mg) 69,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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