SOUR CREAM-RASPBERRY MUFFINS
Sour Cream-Raspberry Muffins
Provided by BHG Test Kitchen
Time 48m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar; beat on medium speed until light and fluffy. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low speed just until mixture is moistened.
- Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.
- Bake for 28 to 30 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 216 kcal, Carbohydrate 29 g, Cholesterol 52 mg, Protein 3 g, SaturatedFat 6 g, Sodium 298 mg, Sugar 15 g, Fat 10 g, UnsaturatedFat 4 g
RASPBERRY SOUR CREAM MUFFINS
Provided by mica
Time 45m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Line muffin tin with paper liners. Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda and salt. In another bowl, stir vanilla into sour cream. By hand, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour; mix just until combined. Using a rubber spatula, gently fold in raspberries. Divide batter among muffin cups. Sprinkle with raw sugar. Bake about 24 minutes or until the top springs back when pressed lightly with your fingertips.
Nutrition Facts :
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY CREAM MUFFINS
"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
RASPBERRY SOUR CREAM PIE
A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.
Provided by Cathy M.
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts.
- Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set.
- While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside.
- Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Nutrition Facts : Calories 306.8 calories, Carbohydrate 36.1 g, Cholesterol 39.3 mg, Fat 16.8 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 6.5 g, Sodium 167.4 mg, Sugar 18.2 g
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
RASPBERRY LEMON MUFFINS
This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
Provided by Kathy
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g
RASPBERRY SOUR CREAM MUFFINS
This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.
Provided by Whisper
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Sift together first four ingredients into a mixing bowl.
- In a separate bowl cream sugar and butter till fluffy light.
- Blend in eggs, then sour cream.
- Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
- Spoon batter into greased muffin cups about half full.
- Place a teaspoon of jam atop batter, then another spoon of batter over jam.
- Bake at 350 degrees F for 20-25 minutes.
RASPBERRY SOUR CREAM MUFFINS
Make and share this Raspberry Sour Cream Muffins recipe from Food.com.
Provided by Hey Jude
Categories Quick Breads
Time 1h
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
- Set aside.
- If using fresh raspberries, rinse and pat dry, set aside.
- Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
- In a medium bowl, combine sour cream, milk and egg, blend well.
- Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
- Gently fold in raspberries.
- Fill cups of muffin pan, lined with paper baking cups, to almost full.
- Sprinkle with topping, patting gently.
- Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
- Let muffins cool about 5 minutes before removing from pan.
- Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
- Drizzle over muffins.
- Serve muffins warm.
Nutrition Facts : Calories 203.1, Fat 7.2, SaturatedFat 3.1, Cholesterol 27.5, Sodium 131.1, Carbohydrate 31.5, Fiber 2.1, Sugar 16, Protein 4.4
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- Preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup granulated sugar; beat on medium speed until light and fluffy. Beat in eggs and vanilla just until combined. Alternately add flour mixture and sour cream, beating on low speed just until mixture is moistened.
- Spoon half of the batter into the prepared muffin cups, filling each about one-third full. Top with half of the berries. Spoon the remaining batter into cups, filling each about two-thirds full. Top with the remaining berries. In a small bowl stir together the 1 tablespoon granulated sugar and the cinnamon; sprinkle evenly over muffin batter.
- Bake for 28 to 30 minutes or until golden brown and tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. If desired, sprinkle with powdered sugar. Serve warm.
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