Jammy raspberry muffins with sour cream and a sweet, crunchy streusel topping are a real breakfast treat! The sour cream and oil keep the muffin moist and tender and the raspberry jam can be switched out for whatever is in your refrigerator!
Sometimes you just don’t have the time to mess around in the kitchen, making complicated recipes. Mixing, kneading, proofing dough, multiple elements that have to be made…it just can’t happen every day!
So when you need a quick bake, go for the recipes that use the MUFFIN METHOD so that you can get breakfast on the table in less than 30 minutes!
So what is the Muffin Method?
The muffin method is a mixing technique used for making muffins, quick breads, waffles, pancakes, and cornbread. The fats used in the muffin method are generally liquid fats like vegetable oil.
Using the muffin method yields a tender crumb as long as you avoid overmixing.
The muffin method is used to make these jammy raspberry muffins with sour cream and it is so quick and easy to do!
Simply mix the dry ingredients together in a bowl, then whisk together the wet ingredients in a separate bowl. Add the wet and dry ingredients together and stir GENTLY just until the flour is mixed in.
You don’t have to worry about a few flour streaks that are still visible. Overmixing the batter will make your muffins tough!
Switch out the raspberry jam!
Raspberry jam is sweet and tart and the perfect complement to these muffins! But what should you do if you don’t have any raspberry jam??
Run to the store?? I don’t think so!
Just substitute whatever jam you have in your refrigerator or pantry for the raspberry jam! Any jam will work here so this is the perfect recipe to use up those half-empty jars collecting in your fridge!
The jam in the center of these muffins will cause the muffins to sink a bit. Don’t worry, they taste amazing with that dollop of sweetness in the middle!
How do you make muffins stay moist?
No one wants a muffin that is dry and tough. The best way to ensure that your muffins stay moist is to use liquid fat in your recipe.
Butter becomes liquid in the oven but then becomes solid at room temperature. Using butter in a muffin recipe will dry out the batter after the muffin cools.
In order to keep our muffins extra moist, this recipe uses vegetable oil instead of butter.
What makes these Raspberry muffins with sour cream light and fluffy?
I have tested many, many muffin recipes and so many of them are dense and heavy!
To lighten things up, I’ve used sour cream in these jammy raspberry muffins! Sour cream helps to keep these muffins light and fluffy in a couple of ways.
First, sour cream adds acidity to the batter. Acidity adds a beautiful flavor and also reacts with the leavening agents to help the muffins rise. Since we are not creaming the butter and sugar together as we would in a cake to create lift, sour cream will provide a bit more rise, making the muffins lighter and fluffier!
What happens if you overmix muffin batter?
Overmixing muffin batter will result in dense, tough, hockey-puck-like discs! Nobody wants that! So, use a light hand and only mix until the wet and dry ingredients are combined.
You’ll know that you overmixed your muffin batter if there are tunnels of air in your muffins, or if the muffins are dense and tough.
Unfortunately, there is nothing you can do to fix an overmixed batter after the fact. So be gentle with your mixing and folding!
If you love these Raspberry muffins with sour cream try out other muffin recipes!
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Jam Filled Raspberry Streusel Muffins
Equipment
- Muffin/Cupcake Tin up to 16 holes
- Cupcake Liners optional
- 3 Bowls
- Kitchen Scale optional but recommended
- Cookie Scoop optional but recommended
Ingredients
For the Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulate sugar
- 2 Tbsp brown sugar
- 4 Tbsp butter unsalted, VERY soft
For the Muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream at room temperature
- 2/3 cup vegetable oil
- 2/3 cup whole milk at room temperature
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1/2 cup raspberry jam or other flavor of your choice
Instructions
- Preheat oven to 375F.
Make the Streusel Topping
- Mix together the flour, granulated sugar, and brown sugar for the topping in a medium bowl. Add the butter and work the butter into the dry mixture with a fork or a pastry cutter. Set aside.
Make the Muffins
- Mix together the dry ingredients for the muffins together in a large mixing bowl. Set aside.
- Pour the milk into a large bowl. Add the sour cream, vegetable oil, eggs, and extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
- Lightly grease with pan spray or line a 12 to 16 cup muffin tin with muffin liners. Using a cookie scoop or a 1/4 cup measuring cup, scoop the batter into each muffin cup.
- Place a teaspoon of the raspberry jam (or another jam of your choice) in the center of the batter in each muffin cup. Top with another 1 to 2 tablespoons more muffin batter.
- Top each muffin with the crumb topping. Bake at 375F for 18-20 minutes on the middle oven rack. The muffins are ready when a toothpick inserted in the center comes out mostly clean and the crumb topping is golden.
- Allow to cool in the tin for about 5 minutes. Remove the muffins from the muffin tin and let them cool completely. These muffins are best the day they are made but can be stored in an air-tight container in the refrigerator for up to 3 days. Bring to room temperature before serving.