I had a craving for some fresh baked muffins and decided to try this new recipe.
I found the recipe on Sally's Baking and we all loved them.
I changed up a few things including adding raspberries in addition to the strawberries, and I substituted the sour cream for the yogurt.
- 1/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light or dark brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 and 3/4 flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup of chopped strawberries
- 1 cup of raspberries
- Preheat oven to 425F degrees. Line a cupcake sheet with cupcake liners
- Make the streusel: In a small bowl, toss together the brown sugar, flour, and cinnamon. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
- Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- Add the flour, baking soda, baking powder, and salt and slowly mix until combined and little lumps remain. Fold in the berries with a wooden spoon or rubber spatula.
- Spoon the batter into the muffin cups 3/4 full. Sprinkle each muffin evenly with streusel topping.
- Bake the muffins for 5 minutes at 425F degrees. Keeping the muffins in the oven, lower the temperature down to 350F and bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.