Great Raspberry Muffins must begin with these, right??
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
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 -
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.
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