Bakery-Style Raspberry Muffins (with sour cream)
Bursting with raspberry flavor from raspberry jam, these bakery-style raspberry muffins are made with sour cream for moisture and flavor, with a hint of lemon. Makes 8 jumbo muffins.
Servings: 8
Calories: 529kcal
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter melted
- 1 cup packed brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup full-fat sour cream or full-fat plain Greek yogurt
- 3 tablespoons fresh lemon juice from 2 large lemons
- 2 tablespoon lemon zest from 2 large lemons
- 1 cup raspberry jam divided
Instructions
- Line a 6-cup jumbo muffin pan or a 12-cup standard muffin pan with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
- To a food processor or blender, add the melted butter, brown sugar, eggs, vanilla extract, milk, sour cream, lemon juice and lemon zest. Process until well incorporated and smooth, about 30-60 seconds.½ cup unsalted butter, 1 cup packed brown sugar, 2 large eggs, 1 tablespoon vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream, 3 tablespoons fresh lemon juice, 2 tablespoon lemon zest
- Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula or wooden spoon until no dry spots of flour are left.TIP: Overmixing will lead to dry, tough muffins instead of fluffy, tender muffins, so avoid mixing longer than needed.
- Add ¾ cup raspberry jam to the mixture and fold in with just a few turns, breaking up any large clumps of jam as you go. You want the jam evenly dispersed but not fully blended into the muffin batter.1 cup raspberry jam
- Fill each cup of muffin tin about ¾ of the way to the top with muffin batter. Top each with 1 heaping teaspoon of jam and swirl in with a knife or toothpick. Let the batter rest while you preheat the oven to 425ºF, about 10 minutes.Tip: Allowing the batter to rest for a few minutes yields muffins that rise much better, creating those beautifully domed tops that bakeries are known for!
- Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 18-20 minutes for jumbo or another 11-12 minutes for standard muffins, or until a toothpick inserted into the center of the center muffin comes out clean.Tip: Starting the bake of these muffins at a higher temperature allows the muffins to get an initial blast of heat that helps produce beautiful domed tops with a great rise.
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely
Notes
- Store cooled muffins in an airtight container at room temperature for up to 4 days. Store in the fridge up to 1 week.
- To freeze muffins, place cooled muffins on a baking sheet, leaving space between them. Place in the freezer for at least an hour then transfer to a freezer bag. Store in the freezer for up to 3 months. Defrost at room temperature.
Nutrition
Calories: 529kcal | Carbohydrates: 89g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 502mg | Potassium: 184mg | Fiber: 2g | Sugar: 49g | Vitamin A: 537IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 3mg
