Sourcream Berry Muffins
Total TimePrep: 15 min. Bake: 20 min.
Makesabout 1 dozen
Great simple recipe. I wanted to use the last of my frozen strawberries and this worked wonderfully. The texture is tender, spongy and light.
As a Volunteer Field Editor, I gotta say this is an excellent recipe in every way. Easy to make (no mixer needed if you don't want to use one), simple ingredients that we all have on hand and versatile. I added an extra egg because I had a carton with one stuck to it needing to be extricated. I did use sour cream and added the lemon zest. But I spirnkled course demerara sugar on top for a nice crunch. Yum! Some are going in the freezer so I can have a Taste of Home taste of summer in the winter time here in Connecticut!
Delicious with blueberries and raspberries. Easy, fast recipes that I will definitely make again - maybe with chocolate chips next time.
We have been using this recipe in our house for awhile. I usually substitute yogurt for the sour cream. Sometimes I add a mashed banana if I happen to have a really ripe one.
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These were good. Not too sweet and I like that. Next time I'll try with applesauce instead of oil like mom2lauren .
Wonderful recipe. As a Volunteer Field Editor, I enjoy testing recipes. This one is a keeper. I doubled the recipe and subbed in 1/2 applesauce for the amount of oil called for. They have a nice fine crumb and were enjoyed by my family!
Excellent!!! Made the raspberry ones substituting plain greek yogurt for the sour cream. Since I freeze berries all summer long this will now be my go-to muffin recipe...... so many possibilities.... thanks for sharing!!!!
These muffins were by far the best I ever baked and I bake a lot of taste of home recipes .and I did half blueberry and half raspberry .Thanks for sharing this recipe
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