This week, Kathy’s serving up a treat that’s perfect for summer mornings (or anytime you need something sweet). These Raspberry Sour Cream Muffins are soft, tangy, and topped with a sweet streusel that takes them to that next level of delicious. Enjoy!
Raspberry Sour Cream Muffins
Ingredients:
- Streusel Topping:
- 1/4 cup chopped pecans
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 T. butter, melted
- Muffins:
- 2 eggs, room temp
- 1 cup sugar
- 1/2 cup oil
- 1 tsp. almond extract
- 2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 cup sour cream, room temp
- 3-oz. package cream cheese, cut into 12 pieces
- 1 cup fresh or frozen raspberries
Directions: Beat eggs; gradually add sugar. With mixer running, pour in oil and almond extract, blend until smooth. Whisk together dry ingredients and add to egg mixture, alternating with sour cream; blend until smooth. Spoon 1 generous tablespoon butter into bottom of muffin tins. Divide half the raspberries equally among muffin cups. Top each muffin with one of the cream cheese pieces that has been flattened to the size of a quarter. Divide remaining butter among muffin cups spooning over the cream cheese. Top with remaining raspberries. Sprinkle each muffin with Streusel Topping. Bake at 375 degrees for 20 to 25 minutes. Let stand 5 minutes; remove from tins to cool. makes 15 (2 1/2-inch) or 12 (3-inch) muffins.
