Bakery Style Raspberry Muffins | Munchies by Mallory

Munchies by Mallory

Name: Bakery Style Raspberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: McCormick Gourmet™ Organic Ground Saigon Cinnamon; Fresh Raspberry Red; Morton Iodized Salt, 26 Ounce; Podravka Baking Powder; Gold Medal All Purpose Flour with Resealable Bag; O Organics Milk, Low Fat, Organic; Daisy Sour Cream; Rodelle Vanilla Extract, Gourmet; VITAL FARMS Pasture-Raised Large Grade A Eggs; Cake Mate Sugar, Blue; Land O Lakes Butter, with Olive Oil & Sea Salt

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Bakery Style Raspberry Muffins

Serves 1215 mins prep25 mins cook

Not to be dramatic, but these muffins might be my new favorite recipe! These muffins are light, fluffy, & perfectly sweet. These bakery style raspberry muffins will definitely be on my breakfast baking rotation!

0 servings

What you need

McCormick Gourmet™ Organic Ground Saigon Cinnamon

ground cinnamon

cup raspberry

salt

baking powder

all purpose flour

milk

sour cream

vanilla extract

VITAL FARMS Pasture-Raised Large Grade A Eggs

egg

granulated sugar

Land O Lakes Butter, with Olive Oil & Sea Salt

unsalted butter

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Instructions

Pre-heat your oven t0 400.
In a large mixing bowl, mix together the butter &
sugar for 2 minutes.
2.
Once fully combined, add in 1 egg at a time & mix
again.
3.
Then add vanilla, sour cream, and milk. Mix again. Set
aside.
4.
In a smaller bowl, whisk together flour, baking
powder, & salt.
5.
6. Gently fold the dry batter into the wet batter.
Gently fold in the raspberries - overmixing can cause
bleeding
7.
8. Scoop into a lined muffin pan.
Combine all of the ingredients for the streuesel
topping & generously coat each muffin
9.
10. Bake for 25-30 minutes.

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