Sour Cream Strawberry Muffins Food

SOURCREAM BERRY MUFFINS

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.

SOUR CREAM STRAWBERRY MUFFINS

Steps:

• Mix together dry ingredients.
• Mix together eggs, melted butter, sugar, and sour cream.
• Sift dry ingredients into the egg mixture and add strawberries.
• Bake at 350º for 25 to 27 minute.

STRAWBERRY CREAM MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
• In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
• Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
• With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
• Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
• Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.

STRAWBERRY SOUR CREAM MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Line muffin tins with 16 muffin liners. 2. Dice strawberries into small pieces and dust 1 1/2 cup with flour. 3. Mix flour, sugar, baking powder and soda, and salt into a medium bowl. 4. Mix melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth. 5 Slowly mix sour cream mixture into flour mixture. Stir together until combined. 6. Add 1 1/2 cups diced strawberries and stir until combined. 7. Divide batter between 16 lined muffin cups using a large spoon or cookie scoop. 8. Evenly sprinkle remaining ½ cup diced strawberries over the top of the muffins. 9. Bake muffins at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam. , Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.