Sour Cream Strawberry 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 CREAM MUFFINS

Steps:

• Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake liners. If you do not wish to use liners you can also spray the muffin pan with nonstick spray.
• Whisk the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
• In a separate large bowl, use an electric stand or hand mixer to cream the butter and sugar on medium-high speed for 2 minutes.
• Add the eggs and vanilla and beat an additional minute. Scrape the sides and add the sour cream, then beat until well combined.
• With the mixer on low speed, slowly add in the flour. Stir until no visible flour remains.
• Reserve 1/3 cup of diced strawberries. Place the cup of strawberries into the bowl with the reserved 2 teaspoons of flour. Toss to coat (this will help suspend the berries in the batter during baking. Then fold the floured covered strawberries into the batter.
• Spoon the batter into the muffin cups, filling to the top of the cups (see note). Press the remaining strawberry pieces into the top of the muffins. Bake for 22-25 minutes, or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool in the pan for 5 minutes, then transfer to a wire rack to continue cooling until you are ready to serve.

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/

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.

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 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.