Raspberry Muffins

Great Raspberry Muffins must begin with these, right??

Raspberry Muffins

2 C. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 C. butter, softened
1 1/4 C. sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
1 C. fresh or frozen raspberries, thawed & drained (I just used a 6 oz. container of Driscoll's brand raspberries that I rinsed and drained)
2 T. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with paper liners and set aside.  (This will make between 17-20 depending on how much you fill them.)

In a medium mixing bowl - stir together flour, baking powder, baking soda & salt.  Set aside.

In a large mixing bowl - beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the 1 1/4 cups of sugar and beat on medium speed til combined.  Beat in eggs, sour cream & vanilla til combined.

With a spoon - stir in the dry ingredients into the beaten mixture til just moistened.  Fold in the raspberries.  Spoon into the muffin liners til about 3/4 full.

For topping -- Stir together in a small bowl the 2 T. sugar and cinnamon & nutmeg.  Sprinkle over batter in muffin cups.  Bake in 350-400 degree oven for 15-20 minutes or til the muffins are golden.  Good served warm or cold.


Here is the batter -

After the raspberries have been added -

In the muffin cups -

With the topping sprinkled on top -

Fresh from the oven -

Yum!!!

Lucy always looks so comfy when sleeping -

I am linking to Foodie Friday at Designs by Gollum.  You can see more recipes by clicking here.