Raspberry Sour Cream Muffins

These muffins were made when there was a lot of raspberries in season. During that time we had raspberry tarts, smoothies, pancakes and muffins. There has been a lot of rain this week. I wonder what the weather is like, wherever your are. I wish you a pleasant Friday, and a great weekend.

In a bowl, whisk or sift the flour, baking powder and salt. Make a well in the centre.
In a separate bowl, whisk together the butter, sugar, eggs, sour cream, lemon juice and zest.

Pour the butter-egg mixture into the well and mix until just combined. Do not over mix.

Fold in the raspberries (save a few raspberries to plop on top).

Spoon the batter into the prepared muffin cases and bake 25-30 minutes or until a skewer inserted in the centre come out clean. Transfer onto the cooling rack to cool.

Raspberry Sour Cream Muffins

Difficulty: easy
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Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes: 12 muffins

Ingredients

250g (2cups, 9oz) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
100g (cup, 3.5oz) salted butter melted
240g (1 cup + 3 tablespoons) white sugar
3 medium eggs
150ml sour cream
3 tablespoons lemon juice
Grated zest (rind) of 1 lemon
1 cup fresh or frozen raspberries

Instructions

Preheat the oven to 375ºF (190ºC) convection ten minutes before using. Line a 12 cup muffin pan with paper cases.
In a bowl, whisk or sift the flour, baking powder and salt. Make a well in the centre.
In a separate bowl, whisk together the butter, sugar, eggs, sour cream, lemon juice and zest.
Pour the butter-egg mixture into the well and mix until just combined. Do not over mix.
Fold in the raspberries (save a few raspberries to plop on top). Spoon the batter into the prepared muffin cases and bake 25-30 minutes or until a skewer inserted in the centre come out clean. Transfer onto the cooling rack to cool.

Points to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the muffins at 375°F (190°C), convection for 25 minutes.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

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