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Bread-Muffins: Pan Dora's Raspberry Sour Cream Muffins

Source of Recipe

internet


List of Ingredients

1 cup unsalted butter, softened
1 cup sugar
2 eggs
2 cups + 2 tbl. flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sour cream
1 1/4 cups fresh or frozen raspberries
raw sugar


Recipe

Preheat oven to 375ºF. Line muffin tin with paper liners. Beat butter until smooth. Gradually add sugar, beating until fluffy. Add eggs 1 at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda and salt. In another bowl, stir vanilla into sour cream.

By hand, add flour mixture alternately with sour cream to butter mixture, beginning and ending with flour; mix just until combined. Using a rubber spatula, gently fold in raspberries. Divide batter among muffin cups. Sprinkle with raw sugar. Bake about 24 minutes or until the top springs back when pressed lightly with your fingertips. Yield: About 24 muffins. (The restaurant used this recipe to make 11 very large muffins, made from 1/2 cup of batter each. Large muffins were baked at 375ºF for roughly 45 minutes.)