Breakfast

Raspberry-Sour Cream Muffins

Raspberry-Sour Cream Muffins

Ingredients

Topping:
1/2 cup dark brown sugar
1/3 cup all-purpose flour
2 tablespoons butter, softened
1 teaspoon ground cinnamon
Muffins:
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 large egg
3/4 cup granulated sugar
1 tablespoon butter, melted
1 cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 cup raspberries

Instructions

Preheat oven to 375F degrees. For topping, in medium bowl combine brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

To make muffins, butter a 12-cup muffin pan. In medium bowl, whisk 1 1/2 cups flour with baking powder, baking soda and salt. In large bowl, using mixer, beat egg and medium speed until frothy. Add sugar and melted butter. Beat until pale yellow for 1 minute. Beat in sour cream, vanilla and lemon zest until blended. Add dry ingredients and beat at low speed until almost blended.

In bowl, toss the raspberries with remaining 1 tablespoon flour. Using spatula, fold in raspberries into batter. Fill muffin cups 3/4 full with batter and sprinkle with topping from refrigerator. Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan and let cool. Makes 1 dozen muffins.

http://bakedchicago.com/raspberry-sour-cream-muffins/

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