Spicy Sour Cream Raisin Muffins

READY IN: 35mins
Recipe by Michelle Berteig

I haven't tried this recipe yet but I hope to soon!

Top Review by Kate Fisher

I have no doubt at all that this is a great recipe as written. I used fat free sour cream, egg beaters and fat free milk and the muffins came out kinda hockey puck-ish. However after I allowed them to cool they were fine, really good. A little on the chewy side but again that's because I pulled all the fat out. I will make again only with probably real eggs. Thank you!

Ingredients Nutrition


  1. Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix.
  2. While coffee is dissolving, heat oven to 375 degrees F. and grease muffin cups or use paper liners.
  3. Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened.
  4. Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.

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