STRAWBERRY SOUR CREAM MUFFINS
This tasty recipe is a great way to utilize your strawberry harvest, or the strawberries you picked up at the grocery store or farmers market.
Provided by The Evergreen Acre
Categories Recipes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Line muffin tins with 16 muffin liners. 2. Dice strawberries into small pieces and dust 1 1/2 cup with flour. 3. Mix flour, sugar, baking powder and soda, and salt into a medium bowl. 4. Mix melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth. 5 Slowly mix sour cream mixture into flour mixture. Stir together until combined. 6. Add 1 1/2 cups diced strawberries and stir until combined. 7. Divide batter between 16 lined muffin cups using a large spoon or cookie scoop. 8. Evenly sprinkle remaining ½ cup diced strawberries over the top of the muffins. 9. Bake muffins at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean.
Nutrition Facts : Calories 172 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 231 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOURCREAM BERRY MUFFINS
Baked in greased muffin cups, this delicious treats bake up beautifully. If you like lemon or want a streusel topping, it's easy to vary this recipe to suit your fancy.-Linda Gilmore, Hampstead, Maryland
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.
Nutrition Facts : Calories 241 calories, Fat 12g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM BLUEBERRY MUFFINS
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.4 g, Cholesterol 37.2 mg, Fat 13.7 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 4.8 g, Sodium 204.4 mg, Sugar 18.2 g
STRAWBERRY STREUSEL MUFFINS
Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.
Provided by Taste of Home
Time 40m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened. , Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin. , Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
SOUR CREAM-BUTTER MUFFINS
Original Bisquick® mix provides a simple addition to these savory muffins - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 36
Number Of Ingredients 4
Steps:
- Heat oven to 350°F. Lightly spray 36 mini muffin cups with cooking spray.
- In large bowl, mix all ingredients just until moistened. Divide batter evenly among muffin cups, filling almost to top.
- Bake 25 minutes or until lightly browned. Cool 2 minutes; remove muffins from pans. Serve warm.
Nutrition Facts : Calories 80, Carbohydrate 6 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 133 mg
SOUR CREAM MUFFINS
Surprisingly tasty muffins with fresh fruit. Use any type of fresh berry or chopped fresh fruit for a delightful breakfast.
Provided by sal
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a muffin pan with paper muffin liners.
- In a medium bowl, stir together the applesauce, sugar and eggs. Combine the flour and baking soda, add to the wet mixture and mix well. Stir in the sour cream, then fold in the berries. Spoon the batter into the prepared muffin cups. Cups should be at least 3/4 full.
- Bake for 12 to 15 minutes in the preheated oven, until muffins spring back when touched lightly.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 26.8 g, Cholesterol 33.5 mg, Fat 1 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 0.3 g, Sodium 89.4 mg, Sugar 15.8 g
SOUR CREAM STRAWBERRY MUFFINS
Make and share this Sour Cream Strawberry Muffins recipe from Food.com.
Provided by Lvs2Cook
Categories Quick Breads
Time 37m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix together dry ingredients.
- Mix together eggs, melted butter, sugar, and sour cream.
- Sift dry ingredients into the egg mixture and add strawberries.
- Bake at 350º for 25 to 27 minute.
Nutrition Facts : Calories 261.1, Fat 12.5, SaturatedFat 7.4, Cholesterol 61.3, Sodium 275, Carbohydrate 34.2, Fiber 0.8, Sugar 18, Protein 3.8
STRAWBERRY SOUR CREAM STREUSEL MUFFINS
Steps:
- Preheat oven to 375 degrees. Line muffin tins with 16-18 muffin liners.
- Dice strawberries into small pieces.
- Pour flour, sugar, baking powder, salt and cinnamon into a medium bowl. Whisk together.
- Pour melted butter, sour cream and vanilla into a small bowl. Add eggs. Whisk together until smooth.
- Pour sour cream mixture into flour mixture. Stir together until combined.
- Add 1 ½ cups diced strawberries and stir until combined.
- Divide batter between 16-18 lined muffin cups.
- Evenly sprinkle remaining ½ cup diced strawberries over the tops of the muffins.
- Soften butter in a small bowl.
- Add remaining streusel ingredients and stir until mixture comes together. Evenly sprinkle over the tops of each muffin.
- Reduce oven temperature to 350 degrees and bake 20-25 minutes.
- Source: http://www.thelittlesouschef.com/strawberry-sour-cream-streusel-muffins/
STRAWBERRY CREAM MUFFINS
Strawberry Cream Muffins are made with just the right amount of sour cream and lots of fresh strawberries. These tender muffins are soft and fluffy making them the perfect afternoon snack or quick breakfast for summer!
Provided by Lynne Feifer
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
- Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
- In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
- Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
- With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
- Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
- Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.
Nutrition Facts : ServingSize 1 muffin, Calories 263 kcal, Carbohydrate 35 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 59 mg, Sodium 207 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 4 g
SOUR CREAM STRAWBERRY MUFFINS
These lightly sweet strawberry muffins are a tasty, healthy way to start your day!
Provided by Andi Gleeson
Categories Breakfast
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Spray muffin pan with cooking spray.
- Melt butter or coconut oil in microwave on half power. Watch during heating, and stop before completely melted. (Butter will take 30-60 seconds, and coconut oil will take about 15 seconds.) Swirl to melt remaining butter or oil. Set aside.
- In a large mixing bowl, stir together flours, salt, baking powder, and baking soda. Gently stir in diced strawberries.
- In a medium bowl, whisk together eggs and vanilla. Drizzle in melted butter (or oil) very slowly, whisking the entire time, to prevent hot butter from cooking the eggs. Stir in sour cream, milk, and sugar.
- Pour wet ingredients into dry, and stir until just combined. Batter will be very thick.
- Scoop batter evenly into muffin tin using a large disher or ice cream scoop if you have one. Bake in preheated oven for 16-18 minutes. Remove from pan and cool on wire rack.
STRAWBERRIES AND CREAM MUFFINS
Make and share this Strawberries and Cream Muffins recipe from Food.com.
Provided by love4culinary
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl beat eggs.
- Gradually beat in sugar.
- Add 1/2 cup melted butter and vanilla while still beating until blended.
- In another bowl, mix flour, baking powder, salt and baking soda.
- Add flour mixture to egg mixture alternately with the sour cream.
- Line muffin tins with paper muffin cups, and Spoon about 1 tablespoon of your batter into each cup.
- Add 1 teaspoon strawberry preserves in center of each, covered with a a level teaspoon of cream cheese, and top with more batter.
- Combine pecans, brown sugar, and 1/4 cup flour and 2 Tablespoons melted butter to make streusel.
- Top with 1/2 teaspoon preserves and cover with 1/2 teaspoon of streusel.
- Bake muffins in your preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 325.1, Fat 18.8, SaturatedFat 10.6, Cholesterol 76.9, Sodium 297.7, Carbohydrate 34.5, Fiber 1, Sugar 12.7, Protein 5
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