Raspberry Sour Cream Muffins

Raspberry Sour Cream Muffins

prep time

minutes
cook time

minute
servings
16

Ingredients


















Cooking Instructions

For streusel topping:


1

Combine pecans, brown sugar, flour and butter with a fork until crumbly; set aside.


For muffins:


1

Beat eggs in large bowl with electric mixer; gradually add sugar. With mixer running pour in vegetable oil and almond extract, blending until smooth.


2

In separate bowl whisk together flour, baking powder, salt, and baking soda..


3

Add flour mixture to egg mixture, alternating with the sour cream; blend until smooth. Set aside.


4

Pat each cream cheese piece into a disk the size of a quarter. Spoon one generous tablespoon batter into bottom of muffin tins. Divide half of raspberries equally among muffin cups. Top each muffin cup with a cream cheese disk. Divide remaining batter among muffin cups, spooning over the cream cheese. Top with remaining equally-divided raspberries. Sprinkle each muffin with streusel topping.


5

Bake at 375°F for 20 to 25 minutes. Let stand for 5 minutes in tins on cooling rack. Remove from tins to rack to cool completely.


Ingredients


















Cooking Instructions

For streusel topping:


1

Combine pecans, brown sugar, flour and butter with a fork until crumbly; set aside.


For muffins:


1

Beat eggs in large bowl with electric mixer; gradually add sugar. With mixer running pour in vegetable oil and almond extract, blending until smooth.


2

In separate bowl whisk together flour, baking powder, salt, and baking soda..


3

Add flour mixture to egg mixture, alternating with the sour cream; blend until smooth. Set aside.


4

Pat each cream cheese piece into a disk the size of a quarter. Spoon one generous tablespoon batter into bottom of muffin tins. Divide half of raspberries equally among muffin cups. Top each muffin cup with a cream cheese disk. Divide remaining batter among muffin cups, spooning over the cream cheese. Top with remaining equally-divided raspberries. Sprinkle each muffin with streusel topping.


5

Bake at 375°F for 20 to 25 minutes. Let stand for 5 minutes in tins on cooling rack. Remove from tins to rack to cool completely.


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