Raspberry Sour Cream Muffins

Recipe by Hey Jude
READY IN: 1hr
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
  • Set aside.
  • If using fresh raspberries, rinse and pat dry, set aside.
  • Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
  • In a medium bowl, combine sour cream, milk and egg, blend well.
  • Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
  • Gently fold in raspberries.
  • Fill cups of muffin pan, lined with paper baking cups, to almost full.
  • Sprinkle with topping, patting gently.
  • Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
  • Let muffins cool about 5 minutes before removing from pan.
  • Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
  • Drizzle over muffins.
  • Serve muffins warm.
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