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Raspberry Sour Cream Muffins

Super moist muffins with sour cream and raspberries
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 2 Cups plus 3 tbsp all-purpose flour divided
  • 1 Cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups fresh raspberries
  • 2 eggs lightly beaten
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1/2 tsp vanilla extract
  • 3 tbsp raspberry oats cereal crushed
  • 2 tbsp sugar
  • ⅛ tsp ground cinnamon
  • 2 tbsp butter

Instructions

  • 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 the wet ingredients into the dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full.
  • For the topping, combine the all-purpose flour, cereal, sugar, cinnamon and butter.
  • Top the muffins with the struessel.
  • Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack. Serve and enjoy!