Thursday, June 23, 2011

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 -


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.
FOODIE FRIDAY Click for details


Allison @ Alli 'n Son said...

Oh how I love raspberry muffins. Raspberries are by far my favorite fruit of the season.

I'm hosting a weekly link-up, Sweet Tooth Friday, I hope you'll stop by and share your recipe.

Comeca Jones said...

They look great I bet they smell just as nice.

Southerncook said...

These sound delicious and I just happen to have some raspberries in the fridge that need to be used. I can't think of a better way of using them than with your recipe. Looks like they would freeze well if I didn't eat them all up to.

Carolyn/A Southerners Notebook