Raspberry Sour Cream Muffins
Our raspberry patch really took off this year. Last summer, we collected a little dish of berries, then this year required us to bring multiple gallon sized buckets out to the patch several weeks in a row. We had raspberries in cereal, raspberry gelettes, raspberry yogurt, raspberry popsicles, and raspberries on our dinner plates every night for weeks. If only the blueberry patch would hit its stride.
It has been a pretty hot summer for this much baking, but some of the experiments turned out quite well. I don’t usually make sour cream muffins, but it sounded rich and lavish on an otherwise quiet afternoon.
Raspberry Sour Cream Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 cups fresh raspberries
- 2 large eggs
- 1 cup full fat sour cream
- 1/2 cup olive oil
- 1/2 teaspoon vanilla extract
Directions
Preheat oven to 400°.
In a large bowl, combine the eggs, sour cream, sugar, oil and vanilla. Gently stir in one cup berries.
In another bowl, combine the flour, baking powder, baking soda and salt. Gently fold dry mixture into wet mixture. Emphasis on the gentle part since these berries are not frozen.
Line muffin cups with parchment or liners and fill 3/4 full. Top with extra berries and a sprinkle of sugar.
Bake until edges are turning brown, 18-22 minutes. Cool for 10 minutes before removing.
I normally use use liners, but I have to admit, I really like the parchment in muffin tins. It gives more space to work with so I can make bigger muffins that won’t spill over. The downside is you cannot stack the muffins with they won’t have flat bottoms. I just need more muffin tins I guess. Ha.
