Raspberry Muffins with Sour Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 g raspberries, fresh or frozen
- 120 g butter, soft
- 120 g suar
- 1 egg (s)
- 300 g sour cream
- 250 g flour
- 2 ½ teaspoons baking powder
- 0.5 teaspoon ½ baking soda
- salt
- Icing sugar for dusting
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Grease the wells of a muffin tin and dust with flour or put paper molds in them.
- Pick fresh raspberries, only allow frozen raspberries to thaw slightly.
- In a mixing bowl, beat the butter with the sugar until frothy. Mix in the egg and sour cream. Mix the flour with the baking powder, baking soda and a pinch of salt. Add the flour mixture to the butter mixture and stir together until all the ingredients are moist.
- Pour the batter three quarters high into the muffin cups. Spread the raspberries on the dough and press in gently.
- Bake the muffins in the oven on the middle rack for approx. 25 minutes until golden brown.
- Let cool and then dust with powdered sugar.
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