There is nothing better than a muffin recipe where you can make 1-3 different kind of muffins at once!! Although this recipe calls for the use of raspberries I have also made these with black raspberries and blueberries, and every time they turn out delicious! The sour cream keeps these muffins moist and the streusel topping is literally my favorite kind of topping on muffins! All streusel is a combination of flour, sugar and butter! Hello, what more do you need for a topping?!?!?! Enjoy!
Raspberry Sour Cream Coffee Cake Muffins
Printer Friendly Version
For the Muffins:
1 3/4 cup All-Purpose Flour
1 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
3 Large Eggs
1 cup Sour Cream
1 teaspoon Vanilla Extract
2 cups Fresh (or frozen) Raspberries, Black Raspberries or Blueberries
For the Topping:
1 cup All-Purpose Flour
2/3 cup Sugar
8 tablespoons Butter, melted
Preheat your oven to 350 degrees and line your muffin tins with paper liners.
To make the streusel topping: In a small mixing bowl stir together the flour and sugar. Add the melted butter and stir together with a fork until the mixture is crumbly. Set aside!
To make the muffins: In a large mixing bowl add the flour, sugar, baking powder and baking soda; and whisk together to mix. In a separate medium sized mixing bowl mix together the eggs, sour cream and vanilla extract until well blended. Add the wet ingredients into the dry ingredients and mix together, gently, until smooth.
Add 2 heaping tablespoons of the batter into each muffin cup and cover the batter evenly with the berries of your choice. Sprinkle the streusel topping on top of the berries, evenly distributing the topping among all the muffins.
Bake for 20-25 minutes or until the tops are slightly browned, and a toothpick inserted into the center comes out clean. Remove the muffins from the oven and allow them to cool for about 5 minutes in the pan before moving them to a wire rack to cool completely.
Make: Approximately 24 muffins.
Source: adapted slightly from TLB Cakes.