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Raspberry Muffins
Bake: 18 mins at 400°F
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter or margarine, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 8 ounce carton dairy sour cream
- 1 teaspoon vanilla
- 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Directions
1. Line 20 muffin cups with paper bake cups; set aside.
2. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
4. With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full.
5. For Topping:In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups.
6. Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm. Makes 20 muffins
