Raspberry Muffins

These Muffins are perfect for birthday parties, school and kindergarten festivities or just to have with friends or family when they come over for a coffee. They contain less sugar than most other muffins and thanks to the sour cream they taste very light and fluffy.

I always use frozen raspberries, because they contain their shape. If you like you can substitute some of the sour cream with yogurt or mascarpone. Or, if you live in a country where it is available you can use some quark, which works really well.

Easy Raspberry Muffins:

250 g flour, 1/2 teaspoon baking soda, 1 1/2 teaspoons baking powder
120 g sugar, 120 g butter, 1 medium sized egg, 300 g sour cream, 150 g frozen raspberries

Mix flour, baking soda and baking powder in a bowl and set aside.

In a separate bowl, beat sugar and butter for about 2 minutes . Add the egg and mix until combined. Add sour cream and stir well. Gently fold under the flour mix, until all ingredients are just combined. It’s best to use a large metal spoon.

Distribute the batter into a muffin tray lined with paper cups and add three frozen raspberries to each mould, gently pressing them into the batter. Bake for approximately 25 minutes at 170ºC , depending on your oven. Let them cool down and dust with some icing sugar.


6 responses

  1. Yum I am going to try these! I love the sunken look they get. Lovely.

    March 5, 2011 at 9:48 am

  2. Thank you. : )

    March 9, 2011 at 10:30 am

  3. Anonymous

    Hi, I am new to Germany. These look yummy and very tempting! Could you tell me which brand of Flour to use? (there are so many of them here with different numbers!).

    November 14, 2011 at 12:45 pm

    • Hi, and welcome to Germany. These ones were made with “Weizenmehl type 405”, which you should find in any supermarket. Just make sure you add the baking soda and baking powder, because it is not self-rising. Happy baking!

      November 14, 2011 at 9:20 pm

  4. BakerInTraining

    When I tried this recipe they came out delicious, but didn’t rise much at all so the appearance was not as good as I think they could be. Any suggestions for getting them to rise more?

    July 26, 2012 at 4:23 am

  5. Hi Baker in Training, thank you for your comment. I’m sorry to hear the muffins didn’t rise enough. Maybe it had something to do with the type of flour you used. I used the German type 405. Another reason could be too much mixing. When you combine the batter with the flour you have to be careful not to stir too long and too much, otherwise the mix becomes too dense. I hope this will help.

    July 27, 2012 at 7:14 pm

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