Raspberry Sour Cream Muffins Recipe - Allrecipes.com

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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Original recipe makes 1 dozen Change Servings


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Nov 19, 2004

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 really well. I also used 1.5 cups raspberries that were frozen and I thawed in warm water. After I patted the berries dry, I tossed them in about 1 tablespoon powdered sugar before folding them into the mixture. Finally, in my second go-round of making these delicious muffins, I added 1 teaspoon vanilla to make them just a tad sweeter. Superb! Will definitely make again and again.

Most Helpful Critical Review
May 11, 2005

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 better! Instead of papers I just sprayed the muffin tins w/ Pam and the muffins came out of the pans great.


13 Ratings

Feb 19, 2005

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 out fine!

Oct 02, 2005

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 touch! I will make these over and over and over.....well, you get the point. Your taste buds will definitely thank you for this one.

Jul 13, 2004

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 baking cups. Next time I might just grease the muffin cups. I also added a little bit of vanilla as my only change to the recipe.

Aug 13, 2009

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 recipe is I use a jumbo muffin pan to make my muffins and so I did not get 12 out of it. I think when I make them again(and I definately will) I will double the recipe and fill the muffin cups fuller.

Feb 24, 2005

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

Feb 05, 2005

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 them raved about them, and they were gone in no time! I omitted the pecan/sugar/wheat germ topping, but I did use the glaze. Yummy.


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  • Calories
  • 166 kcal
  • 8%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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