June 23, 2010

Raspberry Sour Cream Muffins


Ingredients:
2 cups flour
2 cups fresh raspberries
1 cup sour cream, at room temperature
3/4 to 1 cup sugar (adjust to suit berries' sweetness)
1/4 cup canola oil
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
zest of one lemon
1 egg


Directions:
Preheat oven to 350. Line or grease 12 wells of a muffin tin. In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt. In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended. Add the dry ingredients to the wet and mix until smooth. Fold in raspberries. It is okay if the raspberries break up a bit. Divide the batter evenly between the wells. Bake 15 minutes or until toothpick comes out clean. Remove to a wire rack to cool.
My thoughts:
We went to a pick your own farm this weekend to pick berries. Raspberry picking is a lot of fun and in just 40 or so minutes we picked about 4 lbs of purple and red raspberries. Luckily they are fresh from the vine so they will keep a little longer than supermarket berries but it is still a daunting amount of berries. I haven't made much with raspberries before, they are so expensive* even in small quantities so I never seem to have enough to do anything with them but eat them out of hand or sprinkled over yogurt or ice cream. Muffins seem like a good starting place. I love sour cream in muffins because it adds so much moisture and flavor and lets me use less butter or oil than I normally would. Even lower fat sour cream works well. The oil gives the muffins a lighter texture than a butter based recipe would have been and I think that worked well with the raspberries. They are such a delicate berry that a heavier dough can be overwhelming.


*Even the pick your own place had a prepacked pint for sale for the same price we paid for a whole pound we picked ourselves.

11 comments:

  1. Oh lordy. I swear you will make me weigh a million pounds! How you tempt me to bake everyday!

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  2. I have house guests coming to stay with me over July 4th weekend. I wanted to make muffins for breakfast and was thinking about a wonderful raspberry muffin I used to get at a little bakery in my home town. And just when I was wishing I had a recipe - yours popped up in my reader!

    I might add some blueberries for a red, white, and blue muffin!

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  3. Rachel, do you think this would work well with blueberries? My husband isn't fond of raspberries but this recipe looks too good not to make.

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  4. Great blog, I have just discovered it through the Cut Out & Keep Blog! Your food photography is excellent.. makes me hungry!

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  5. so cute... and they actually stay quite white... this is definitely one to try this weekend!

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  6. I made these last night, wasn't sure about the amount of baking soda to use so I guessed and threw in 1/2 tsp. These were YUMMY and really easy to make, I was surprised I had enough to fill 12 cups as it seemed a thicker consistency - definatly on the tart side with the minimum amount of sugar but this worked GREAT with the sour cream in there!!
    I love your blog and have made lots of the recipes this past year - thank you so much!

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  7. Oh, yum. These look fantastic! I have also found that sour cream makes a tasty muffin or cake. Thanks...We may have to find a raspberry patch this weekend!

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  8. Pick your own raspberries already? How lucky you are! The muffins look amazing.

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  9. Stephanie
    It is a bit early for raspberries for us. Our blackberry bush (in our yard) has been full of ripe fruit for a week and the last two years it didn't really ripe until into August.

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  10. My God!
    I just love your blog. And your raspberry muffins are stunning...

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  11. These muffins are like moist, dense little cobblers. We served them warm with vanilla bean ice cream. The tartness of the berries with the sweetness of the dough is incredible. These would also be great with white chocolate chips or with lime zest and coconut. I will be making these again!

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