Raspberry Sour Cream Muffins
- Ready In:
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup butter, softened
- 2 eggs, beaten
- 1 cup cultured sour cream
- raspberry jam
- Sift together first four ingredients into a mixing bowl.
- In a separate bowl cream sugar and butter till fluffy light.
- Blend in eggs, then sour cream.
- Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
- Spoon batter into greased muffin cups about half full.
- Place a teaspoon of jam atop batter, then another spoon of batter over jam.
- Bake at 350 degrees F for 20-25 minutes.
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These muffins were excellent. They were soft and cakelike, not terribly sweet (which was a nice offset to the jam filling), and looked quite nice. I even made a few with different jam fillings, using strawberry and even pineapple preserves mixed with a bit of coconut. They baked up perfect, with a nice, rounded top and great texture. The one thing I did find was that the muffin part was not as flavorful as I would have liked ... I would definiltey make them again, but would add some flavoring, perhaps vanilla, or almond extract, to the dough next time. I do, however, highly recommend them.
RECIPE SUBMITTED BY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in. In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).