Raspberry Sour Cream Muffins

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"Perfect for any occasion, enjoy these melt-in-your-mouth muffins topped with a crunchy streusel and lemony glaze."
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Ingredients

servings 166 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
  2. For topping, combine all ingredients in small bowl; set aside.
  3. For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.
  4. Bake 23 to 26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from pan.
  5. For glaze, combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins. Serve warm.

Footnotes

  • Tip
  • Kretschmer wheat germ can be substituted for up to 1/2 cup of flour called for in any recipes for cookies, muffins, coffeecakes, biscuits and quick breads.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

These muffins are absolutely fabulas! I did, however, make a few changes. I didn't have any wheat germ, so for the flour mixture I used 1 cup all-purpose and 3/4 cup wheat, which turned out rea...

Most helpful critical review

The first time I made these I wasn't impressed - they stuck to the papers and I thought they tasted rather bland. My husband convinced me to make them again and what do you know, they tasted be...

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These muffins are absolutely fabulas! I did, however, make a few changes. I didn't have any wheat germ, so for the flour mixture I used 1 cup all-purpose and 3/4 cup wheat, which turned out rea...

The muffins were very good, i do agree that they stuck to the sides of the paper cups too much. I replaced the sugar with splenda and one large egg with egg alternative and they still turned ou...

oh my gosh! this may be one of my new favorite muffin recipes, and i am a huge fan of muffins! These really are melt-in-your-mouth muffins, and the lemony topping is the perfect finishing touc...

Really really good muffins, and also one of the most healthy recipes I have tried. However because there is absolutely no butter in this recipe, the muffins really stick even to the paper bakin...

I made these muffins this morning for breakfast and they were excellent. I used the vanilla suggested by a few of the reviews here and think it worked very well. The only draw back to this recip...

The first time I made these I wasn't impressed - they stuck to the papers and I thought they tasted rather bland. My husband convinced me to make them again and what do you know, they tasted be...

These muffins turned out great! It is so nice to find a good muffin that is low fat

The only problem I had with these muffins was that they collapsed after I took them out of the oven - which made them rather flat and very dense. But they were still delicous! Everyone who tried...

Good recipe. I made this Christams morning. My family liked it. I used frozen raspberries.

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