Strawberry Sour Cream Muffins Recipes

STRAWBERRY SOUR CREAM MUFFINS

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.

SOURCREAM BERRY MUFFINS

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.

STRAWBERRY STREUSEL MUFFINS

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.

SOUR CREAM BLUEBERRY MUFFINS

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.

SOUR CREAM STRAWBERRY MUFFINS

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.

SOUR CREAM STRAWBERRY MUFFINS

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.

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/

STRAWBERRIES AND CREAM MUFFINS

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.

STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.