Raspberry muffins

Name: Raspberry muffins
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 12
Cuisine: International
Ingredients: 0.5 lb raspberries; 1 stick butter (softened); 0.5 lemon (zest); 2 eggs; 0.5 tsp salt; 0.5 cup sugar; 0.66 cup sour cream; 2 cups flour; 2.5 tsp baking powder; confectioner’s sugar for garnish

Based on 14 ratings

In app

homemade by Lena

Community member

Difficulty

Easy 👌

Preparation

10 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

MetricImperial

41⅔ g

raspberries

20⅞ g

butter (softened)

⅛

lemon (zest)

⅓

eggs

⅛ tsp

salt

16⅔ g

sugar

25 g

sour cream

41⅔ g

flour

⅜ tsp

baking powder

confectioner’s sugar for garnish

Utensils

oven, bowl, hand mixer with beaters, fine grater, rubber spatula, muffin tin, muffin liners

Nutrition per serving

Cal229

Fat12 g

Protein4 g

Carb25 g

Step 1/7
- 20⅞ g butter
- oven
- bowl
- hand mixer with beaters
Preheat the oven at 180°C/350°F. In a large bowl, beat butter until fluffy.
Step 2/7
- ⅛ lemon
- ⅓ eggs
- ⅛ tsp salt
- 16⅔ g sugar
- 25 g sour cream
- fine grater
- rubber spatula
Zest lemon and add to the bowl, together with eggs, salt, and sugar. Beat for approx. 2 - 3 min., or until light and fluffy. Stir in sour cream.
Step 3/7
- 41⅔ g flour
- ⅜ tsp baking powder
- bowl
In a second bowl, mix the flour and baking powder.
Step 4/7
Fold into the butter-egg mixture.
Step 5/7
- 41⅔ g raspberries
- muffin tin
- muffin liners
Add raspberries and stir carefully. Transfer to a muffin tin lined with muffin liners.
Step 6/7
Bake at 180°C/350°F for approx. 20 – 25 min., or until a toothpick inserted in the center of the cakes comes out clean.
Step 7/7
- confectioner’s sugar for garnish
Allow to cool and sprinkle with confectioner’s sugar. Enjoy!
Enjoy your meal!