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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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until smooth.
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.
Gently fold in the raspberries, making sure they are evenly distributed but not crushed.
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.
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.
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.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.5 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
