Wednesday, May 5, 2010

Raspberry Sourcream Muffins

These were so delicious.  I found the recipe here and it called for blueberries, but we changed to raspberries because my yay-hoos like that a lot better.  Feel free to substitute any frozen berry.  The sour cream makes it very moist and the topping is totally optional.  I usually leave it off if I am making it for breakfast (makes me feel healthier :)

2 c. flour
1 T. baking powder
1/2 t. salt
2 large eggs
1 c. sugar
4 T. butter, melted
1 1/4 c. sour cream
1 1/2 c. fozen raspberries
1/2 c. sugar
1/2 t. cinnamon
4 T. butter

* Preheat oven to 375 degrees.  Grease or put cupcake liners in 2 muffin pans.  In medium bowl, whisk together flour, baking powder, and salt.  In large bowl, whisk eggs until light and fluffy, about 1-2 minutes.  Add sugar and whisk 30 more seconds.  Add melted butter, whisking vigorously. Add sour cream and whisk until just combined.

*  Add frozen berries to flour mixture and gently toss to combine. Add to wet mixture and fold with rubber spatula until batter comes together and till berries are evenly distributed.  Batter will be really thick but do not over mix.  Fill muffin cups 2/3 full and cook for 18-20 minutes or until toothpick comes out clean.  Remove from oven and let cool in pan for 5 minutes.

*  While cooling, mix sugar and cinnamon in small bowl.  Melt butter in another small bowl.  After muffins have cooled 5 minutes, one at a time, dip top of muffin in butter and then sugar/cinnamon mixture.  Set upright on wire rack and cool.

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