“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Sour Cream Raspberry Muffin


2 cups All Purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
1/2 cup Butter, softened
1 cup Sugar
2 eggs, room temperature
1 tsp Vanilla
8oz ctn Sour Cream
1 1/2 cups Raspberries or Blueberries
Sugar for sprinkling


Created on September 12th, 2011

Preheat oven to 375

Line 18 muffin cups with paper bake cups

In a medium bowl, stir together flour, baking powder, baking soda, and salt. Set aside.

In a bowl, beat butter on high for 30 seconds

Add 1 cup Sugar, beat until light and fluffy

Beat in eggs and vanilla until combined

Alternately add flour mixture and sour cream, stirring until mixture is moistened

Spoon batter into the prepared cups, filling each about one-third full.

Top with half the berries.

Spoon remaining batter into cups, filling each about 2/3 full.

Top with the remaining berries.

Sprinkle with sugar

Bake for 18 minutes

Cover with foil and continue baking for 10 minutes or until tops spring back when lightly touched.

Cool in pan for 5 minutes


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