Raspberry Sour Cream Muffins π§
Overview:
Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Yield: 12 muffins
Calories per Serving: 229.4
Rating: ββββ
Reviews: 1
Description:
These Raspberry Sour Cream Muffins are a delightful twist on the classic recipe. What sets this variation apart is its seedless nature, perfect for those seeking a smooth texture without the crunch of seeds. By using seedless jam, this recipe caters to individuals who prefer their muffins free of pesky seeds. Whether for breakfast or a midday treat, these muffins offer a burst of raspberry flavor in every bite.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 tsp | Baking Powder |
| 1/2 tsp | Baking Soda |
| 1/2 tsp | Salt |
| 1/2 cup | Sugar |
| 1/2 cup | Butter, softened |
| 2 | Eggs |
| 1 cup | Sour Cream |
| Seedless Jam |
Instructions:
-
Preheat your oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper liners.
-
Prepare Dry Ingredients:
- In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
-
Cream Sugar and Butter:
- In another bowl, cream together the sugar and softened butter until light and fluffy.
-
Incorporate Eggs and Sour Cream:
- Blend in the eggs, one at a time, into the sugar-butter mixture. Then, gently fold in the sour cream until well combined.
-
Combine Wet and Dry:
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
-
Fill Muffin Cups:
- Spoon the muffin batter into the greased muffin cups, filling each about halfway.
-
Add Jam Filling:
- Place a teaspoon of seedless jam on top of the batter in each muffin cup.
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Top with More Batter:
- Cover the jam with another spoonful of batter, ensuring the jam is enclosed within the muffin.
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Bake:
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool and Enjoy:
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
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Serve:
- These Raspberry Sour Cream Muffins are best enjoyed warm, with a pat of butter if desired. They make for a delightful breakfast treat or a sweet snack any time of the day!
Tips:
- Variations: Feel free to use your favorite flavor of jam or preserve for a different twist on these muffins. Apricot, strawberry, or blueberry jams work wonderfully.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
- Make Ahead: You can prepare the batter up to a day in advance and keep it covered in the refrigerator. Bake the muffins fresh when ready to enjoy.
These Raspberry Sour Cream Muffins are a delightful balance of sweetness and tanginess, with the creamy texture of sour cream complementing the burst of raspberry flavor. Whether you’re hosting a brunch or simply craving a homemade treat, these muffins are sure to please! π
