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  • Raspberry Muffins

    1 vote
    Raspberry Muffins
    Servings: 20
    by Sylvia Mease
    3 recipes
    >
    My grandchildren love these :)

    Ingredients

    • 2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup butter or margarine, softened
    • 1 1/4 cups sugar
    • 2 eggs
    • 1 8 ozs carton dairy sour cream
    • 1 tsp vanilla
    • 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained (I always throw some extra in <g>)
    • 2 Tbs sugar
    • 1/4 tsp ground cinnamon
    • 1/4 tsp 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.

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