Strawberry Sour Cream Muffins

I didn’t make these with the intent of blogging them but they turned out so delicious that I decided I had to. Was gonna make them for hubby to share them with his crew because they had an early show-time, but they took him off the flight last minute so…basically I’ve eaten two and a half already >.<

Rating: 10/10
Why: Because I can’t think of any improvements. Would taste just as yummy with blueberries or raspberries or whatever. They’re pretty dang good.

Strawberry Sour Cream Muffins
Makes 12-16

• 2 cups flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 cup granulated sugar
• 4 Tbsp unsalted butter, melted
• 1 cup light sour cream
• 1-1.5 cups strawberries, chopped (the riper the better)

Directions:

Preheat oven to 350F and line a cupcake pan with paper liners.

In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl, whisk the egg for about 20 seconds until it is light-colored, foamy and well-combined. Add the sugar and whisk for another 30 seconds until thick. Pour in the melted butter in 2 additions, mixing well after each. Then add the sour cream in 2 additions.

Lightly mix the strawberries into the dry mixture to coat them. Then fold the wet mixture in with a rubber spatula. Stop once combined, don’t over mix. The batter will be very thick.

Fill your paper liners. If you want large muffin tops, distribute all of the batter between 12 muffins. Otherwise distribute between 15-16 muffins (what I did).  Bake for 24 minutes or until a toothpick inserted comes out clean. Let cool.

Recipe adapted from Baking Illustrated via Brown Eyed Baker.

Linking with Whatever Goes Wednesday,