Triple Berry Sour Cream Muffins

12 Muffins
30 min

These bakery style muffins are bursting with berries! Sour cream amps up this batter, I promise you'll be making these muffins forever. My kids request these every time we have "breakfast for dinner" nights. They are perfect around a plate of bacon and eggs. The three berry combo is mouthwatering! Make sure to sprinkle just a tad of sugar on top of the muffins before baking. They will come out looking like they are from the corner bakery. People will be asking for this recipe after their first bite!



If there is anything that will get to my kid's heart and whip their attitudes around in a second, it's a good homemade muffin. They love them!



When I make a batch they are often gone within a day. Yep, 12 muffins, 3 kids....gone in a day. Sometimes I'm able to snag one quick, but more often than not they'll eat two for breakfast, grab a couple for snacks and by dinner the whole batch is gone.



But, they are homemade and made with love, so I don't really care. It could be much worse! It could be pre-packaged stuff that's been sitting in the cupboard for weeks.



So I'll take this as a win.



Like everyone else, I feel like I've been cooking and baking a TON during this quarantine. Not because I always want to, but basically out of necessity. I've been able to keep my big grocery hauls to every two weeks {stretch and get creative!}, but I'm itching to just casually walk into a store and browse.



Anyone with me?



I haven't even mentioned Target. I really want to aimlessly stroll the aisles with nothing in mind to buy and then walk out having spent $100 on nothing I actually went in there for.



Those were the days.



Until then, I bake and cook and cook and bake.



These muffins - how do I start?



The inspiration came from two items; a big bag of frozen berries in my freezer from Costco and a new container of my favorite rich, sour cream from Kalona SuperNatural.



My kids love berries {especially in baked goods} and I've always loved how sour cream enhances any batter. So I got to work and baked up these beauties.



Prepare yourself...these are insanely delicious.



You know when you order a big 'ol muffin at a bakery and it's basically the best thing you've ever eaten?



These muffins might rival that bakery muffin.



The are big, very rich and moist and by sprinkling just a bit of sugar on the tops before baking it give these muffins a sweet, sticky crust on top, reminding you of every bakery style muffin you've ever ordered.



I used a combo of blueberries, raspberries and blackberries. That triple combo goes together well and gives each bite a burst of berry sweetness. You can use whatever berries you enjoy, but I really enjoy this version with just a bit of everything.



I cannot wait until you try these!



Grab some softened butter as you walk by {trust me, butter takes them over the top}, sit back and enjoy. These are great for family breakfasts or to take to a friend who'd love a pick-me-up. Have you baked for anyone yet?



These muffins would be a great start.

Triple Berry Sour Cream Muffins

Yield: 12


Prep time: 10 MCook time: 20 MTotal time: 30 M

These bakery style muffins are are loaded with berries, and with sour cream folded into the batter, they make the most rich and sweet muffin around.

Ingredients:

  • 3/4 cup brown sugar
  • 3/4 cup white sugar + 1 T for topping
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 cups flour
  • 1 t salt
  • 1/2 t baking soda
  • 2 eggs
  • 1 cup Kalona SuperNatural sour cream (or any brand)
  • 1/2 cup vegetable oil
  • 1 T vanilla extract
  • 1 t almond extract
  • 1 1/2 cup berries (raspberries, blueberries, blackberries)


Instructions:

  1. Preheat the oven to 400 degrees. Spray a 12-cup muffin pan with cooking spray or line with paper liners.
  2. In a bowl combine all of the dry ingredients: sugars, flour, salt, cinnamon, nutmeg and baking soda.
  3. In another bowl combine all of the wet ingredients: eggs, sour cream, oil and extracts, whisking well to combine.
  4. Add in half of the wet mixture to the dry and gently fold together until little flour is visable. Add in the remaining dry mixture until just incorporated. Do not over mix.
  5. Gently fold in the berries.
  6. Fill muffin tins to the top (be generous). This batter will fill the 12 muffin cups. Sprinkle additional tablespoon of sugar on the tops of the muffins.
  7. Bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.


Calories


310.98

Fat (grams)


13.89

Sat. Fat (grams)


2.93

Carbs (grams)


42.92

Fiber (grams)


1.44

Net carbs


41.48

Sugar (grams)


25.55

Protein (grams)


3.87

Sodium (milligrams)


268.09

Cholesterol (grams)


42.31



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Triple Berry Sour Cream Muffins

Recipe details

  • 12  Muffins
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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Ingredients


  • 3/4 cup brown sugar
  • 3/4 cup white sugar + 1 T for topping
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 2 cups flour
  • 1 t salt
  • 1/2 t baking soda
  • 2 eggs
  • 1 cup Kalona SuperNatural sour cream (or any brand)
  • 1/2 cup vegetable oil
  • 1 T vanilla extract
  • 1 t almond extract
  • 1 1/2 cup berries (raspberries, blueberries, blackberries)

Instructions


Preheat the oven to 400 degrees. Spray a 12-cup muffin pan with cooking spray or line with paper liners.
In a bowl combine all of the dry ingredients: sugars, flour, salt, cinnamon, nutmeg and baking soda.
In another bowl combine all of the wet ingredients: eggs, sour cream, oil and extracts, whisking well to combine.
Add in half of the wet mixture to the dry and gently fold together until little flour is visable. Add in the remaining dry mixture until just incorporated. Do not over mix.
Gently fold in the berries.
Fill muffin tins to the top (be generous). This batter will fill the 12 muffin cups. Sprinkle additional tablespoon of sugar on the tops of the muffins.
Bake for 20 minutes or until golden brown and a toothpick inserted comes out clean.
Ally Billhorn
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