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Recipe Summary

prep:
25 mins
bake:
18 mins
cool:
5 mins
total:
48 mins
Servings:
12
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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  • 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.

  • 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.

  • 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°F oven for 12 to 15 minutes or until heated through.

Nutrition Facts

216 calories; fat 10g; cholesterol 52mg; saturated fat 6g; carbohydrates 29g; mono fat 3g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 15g; protein 3g; vitamin a 291.5IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 298mg; potassium 69mg; calcium 50.5mg; iron 1.1mg.
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