Sour Cream-Raspberry Muffins | Midwest Living

Sour Cream-Raspberry Muffins

Sour Cream-Raspberry Muffins

Login to rate this recipe.
  • Makes: 12 servings
  • Yield: 12 muffins
  • Prep 25 mins
  • Bake 18 mins
  • Cool 5 mins

Login to save this recipe


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 8 - ounce carton sour cream
  • 1 1/2 cups fresh or frozen raspberries and/or blueberries
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Powdered sugar (optional)


  1. Preheat oven to 375 degrees 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.
  2. 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.
  3. 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.
  4. 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.


  • To Store: Let muffins cool on a wire rack. Store cooled muffins in an airtight container in the refrigerator for up to 3 days. To reheat, wrap muffins in foil. Heat in a 350 degrees F oven for 12 to 15 minutes or until heated through.

Nutrition Facts

(Sour Cream-Raspberry Muffins)

Servings Per Recipe 12, Potassium (mg) 69, cal. (kcal) 216, vit. A (IU) 292, calcium (mg) 50, sugar (g) 15, sodium (mg) 298, iron (mg) 1, Trans fatty acid (g) 0, Fat, total (g) 10, Riboflavin (mg) 0, chol. (mg) 52, Niacin (mg) 1, pro. (g) 3, vit. C (mg) 4, carb. (g) 29, Thiamin (mg) 0, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sat. fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 3, Folate (µg) 36

Add Your Comment