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a handful of raspberries
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Raspberry Sour Cream Streusel Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Author: Mary Gillespie
Ingredients
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/3 cup sugar
  • 2 cups sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 cups fresh or frozen raspberries
  • Streusel:
  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter softened
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease or line two 12-cup muffin pans with paper liners.
  3. Prepare streusel topping by mixing the 1/2 cup flour, brown sugar and butter in a small bowl until crumbly. Set aside.
  4. In large bowl stir whole wheat flour, all purpose flour, baking soda. salt and sugar.
  5. In separate bowl, beat sour cream, oil and eggs until thoroughly mixed.
  6. Add sour cream mixture to dry ingredients and mix until flour is moistened. Do not overmix or your muffins will be tough. The batter will be quite stiff.
  7. Add raspberries and fold in until evenly distributed.
  8. Spoon batter into the prepared muffin pans and sprinkle with streusel.
  9. Bake for 20 - 25 minutes or until muffins test clean with a cake tester.
Recipe Notes

Variations:

Add 1/2 cup of toasted sliced almonds to dry ingredients and 1/4 teaspoon of almond extract to the sour cream mixture.

Add one cup of white chocolate chips and 1 tablespoon of orange zest to the sour cream mixture.

Use blueberries or other berries in place of raspberries. Add 2 teaspoons of grated lemon or orange rind.