Go Back
–+ servings
Raspberry Cream Muffins | Can't Stay Out of the Kitchen | these delectable #muffins are moist from using #SourCream in the batter. #Raspberries make them utterly delightful. Marvelous for a weekend, company or #holiday #breakfast. #HolidayBreakfast #RaspberryCreamMuffins

Raspberry Cream Muffins

Teresa Ambra
Raspberry Cream Muffins are sensational! These luscious muffins are loaded with raspberries and use sour cream to keep them moist. They're perfect for a weekend, company or holiday breakfast. Prepare to drool over every bite of these scrumptious breakfast muffins.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 243 kcal

Equipment

  • 1 12-tin regular muffin pan
  • 1 6-tin regular muffin pan
  • muffin liners
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 wooden spoon
  • 1 whisk
  • measuring cups
  • measuring spoons

Ingredients
  

  • 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/4 cups granulated sugar
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/2 cups fresh raspberries washed very carefully (see note below)
  • 2 large eggs
  • 1 cup sour cream
  • 1/2 cup canola oil or use avocado oil or coconut oil
  • 1/2 tsp. pure vanilla extract
  • 1 cup raspberries for topping (or more if desired)
  • 1/3 cup Turbinado sugar or granulated sugar for topping

Instructions
 

  • Preheat oven to 425º.
  • Line a 12-tin regular muffin pan with muffin liners and a 6-tin regular muffin pan with 4 paper liners.
  • Spray each muffin liner with cooking spray; set aside.
  • In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda and salt; set aside.
  • Gently rinse and wash the raspberries so they don't tear apart while rinsing.
  • Pat raspberries dry between layers of paper towels.
  • Add fresh raspberries to flour mixture and gently stir to combine; set aside.
  • In a separate mixing bowl, whisk eggs, sour cream, canola oil and vanilla extract.
  • Add liquid mixture to raspberry mixture and stir only until just combined. (See note below).
  • Spread muffin batter into prepared muffin liners all the way to the top of the paper liners.
  • Sprinkle each muffin with about a teaspoon of Turbinado sugar.
  • Press three or four raspberries slightly into the tops of each muffin. (I used three, but four or five would be preferred).
  • Bake at 425º for 5 minutes.
  • Reduce heat to 350º and continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean. 

Notes

NOTE: I use Driscoll’s raspberries because they are firmer and don’t tear so much when washing or using in recipes.
 
NOTE: There isn’t much liquid mixture for this recipe so the batter didn’t stir as easily as it should for muffins. I had to stir a lot longer just to get the ingredients moistened.
 
NOTE: The muffins may look glassy on the top even after 25 minutes of baking, but they should be completely done by this point. The Turbinado sugar gives it that appearance, but don’t make the mistake of overbaking!
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 243kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 32mgSodium: 140mgPotassium: 73mgFiber: 2gSugar: 21gVitamin A: 130IUVitamin C: 5mgCalcium: 39mgIron: 1mg
Keyword breakfast, brunch, muffins, raspberries
Tried this recipe?Let us know how it was!