Raspberry Sour Cream Muffins

Cooking Recipes Catalogue

Perfect for any occasion, enjoy these melt-in-your-mouth muffins topped with a crunchy streusel and lemony glaze.

INGREDIENTS (for 1 servings):


  • Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
  • For topping, combine all ingredients in small bowl; set aside.
  • For muffins, combine flour, wheat germ, sugar, baking powder, cinnamon and salt in large bowl; mix well. In medium bowl, combine sour cream, milk and egg; blend well. Add all at once to dry ingredients; mix just until dry ingredients are moistened. (Do not overmix.) Gently fold in raspberries. Fill muffin cups almost full. Sprinkle with topping, patting gently.
  • Bake 23 to 26 minutes or until wooden pick inserted in center without touching a berry comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from pan.
  • For glaze, combine powdered sugar and lemon juice in small bowl; mix until smooth. Drizzle over muffins. Serve warm.

  • Tip:

    Kretschmer wheat germ can be substituted for up to 1/2 cup of flour called for in any recipes for cookies, muffins, coffeecakes, biscuits and quick breads.