RASPBERRY SOUR CREAM MUFFINS
Steps:
- Preheat oven to 375F. Line muffin cups with paper (or spray with Pam). Prepare batter, stirring dry ingredients together. Blend sour cream, milk and egg, then add all at once to dry ingredients, stirring just until moistened. Don't overmix. Gently fold in berries. Fill muffin cups, sprinkle with topping, patting gently. Bake 20-25 minutes. Cool on rack 5 min, then remove from pan. Drizzle glaze over tops and serve warm.
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Shakib Gonda
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
Sami Shahzad
[email protected]These muffins were a disappointment. They were dry and flavorless.
Kingsford Stark
[email protected]I've never had raspberry sour cream muffins before, but these were amazing! I'll definitely be making them again.
Ushap Ghimire
[email protected]The muffins were a bit too dense for my taste, but the flavor was good.
Saimma Saima
[email protected]These muffins were easy to make and they tasted delicious! I would definitely recommend them.
Natasha Napihaa
[email protected]I made these muffins with frozen raspberries and they turned out great! I'll definitely be making them again.
Kerri Carter
[email protected]The muffins were a bit dry, but the flavor was good.
Oshinusi Towobola
[email protected]These muffins were a little too sour for my taste, but my husband loved them.
meer jibran
[email protected]I love the combination of raspberries and sour cream in these muffins. They're always a crowd-pleaser.
Vasile Rotari
[email protected]These muffins are amazing! I've made them several times now and they always turn out perfect.
Yasir Rasheed
[email protected]So easy to make and SO delicious! I used fresh raspberries and they were perfect. The muffins were gone in minutes.
Siyama Mia
[email protected]These muffins were a hit with my family! The raspberry flavor was perfectly balanced with the sour cream, and the muffins were moist and fluffy. I'll definitely be making these again.