Maple Raisin Sour Cream Muffins
Indulge in the delightful flavors of these Maple Raisin Sour Cream Muffins, inspired by a charming breakfast at the Sugar Hill Inn in New Hampshire. With a perfect balance of sweetness from rich maple syrup and a hint of tartness from sour cream, these muffins boast a tender, melt-in-your-mouth crumb that will make your mornings feel special. Bursting with plump raisins, each bite delivers a comforting texture paired with the warmth of baking, making them ideal for serving fresh out of the oven with a pat of butter. Whether enjoyed at breakfast or as a snack, these muffins are sure to become a beloved favorite.
16
Servings
140
Calories
9
Ingredients
Ingredients
All-Purpose Flour
1 3/4 cups (Sifted)
Baking Powder
2 teaspoons (None)
Baking Soda
1 teaspoon (None)
Salt
1/2 teaspoon (None)
Unsalted Butter
1/2 cup (At room temperature)
Maple Syrup
3/4 cup (None)
Sour Cream
1 cup (None)
Egg
1 (Beaten)
Raisins
1 cup (Plumped in warm water (optional))
Instructions
1
Preheat your oven to 400°F (200°C) and generously butter a standard muffin tin.
2
In a medium mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk together and set aside.
3
In a large bowl, use an electric mixer to beat the room temperature unsalted butter until smooth and creamy.
4
Gradually pour in the maple syrup while continuously beating the mixture, until well combined.
5
Add the sour cream and egg to the mixture and beat until fully incorporated.
6
Gently fold in the raisins until evenly distributed throughout the batter.
7
Carefully add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure a tender muffin texture.
8
Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full for optimal rising.
9
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10
Allow the muffins to cool in the tin for 5 minutes before gently removing them to a wire rack to cool slightly. Serve warm, ideally with butter.
Nutrition Information
5.9g
Fat
20.2g
Carbs
1.5g
Protein
0.5g
Fiber
9.4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Maple Raisin Sour Cream Muffins?
These are tender breakfast treats featuring the sweetness of maple syrup, the tartness of sour cream, and plump raisins.
What inspired this specific muffin recipe?
The recipe was inspired by a charming breakfast at the Sugar Hill Inn located in New Hampshire.
How many muffins does this recipe make?
This recipe yields approximately 16 servings.
What is the calorie count per muffin?
Each muffin contains approximately 140 calories.
What temperature should the oven be set to?
The oven should be preheated to 400°F (200°C).
How long do the muffins need to bake?
They should bake for 15 to 18 minutes until a toothpick comes out clean.
What is the fat content per serving?
Each muffin has 5.9g of fat.
How much maple syrup is required?
The recipe calls for 3/4 cup of maple syrup.
What kind of flour is used?
The recipe uses 1 3/4 cups of sifted all-purpose flour.
Should the butter be cold or room temperature?
The butter should be at room temperature for the best results.
How much sour cream is needed?
You will need 1 cup of sour cream.
Are there specific instructions for the raisins?
While optional, the recipe suggests plumping the raisins in warm water before folding them in.
How much sugar is in each muffin?
Each muffin contains 9.4g of sugar.
What is the carbohydrate count?
There are 20.2g of carbohydrates per serving.
How much protein does each muffin provide?
Each muffin provides 1.5g of protein.
Is there fiber in these muffins?
Yes, there is approximately 0.5g of fiber per muffin.
How should I prepare the muffin tin?
You should generously butter a standard muffin tin.
What leavening agents are used?
The recipe uses 2 teaspoons of baking powder and 1 teaspoon of baking soda.
How should the dry and wet ingredients be mixed?
Mix the dry ingredients into the wet ingredients just until combined to avoid overmixing.
How long should the muffins cool in the tin?
Allow them to cool in the tin for 5 minutes before removing them.
How full should the muffin cups be filled?
Fill each cup about two-thirds full for optimal rising.
What kind of butter is recommended?
The recipe specifies using unsalted butter.
Is an electric mixer necessary?
Yes, an electric mixer is recommended to beat the butter and syrup until smooth.
What is the serving suggestion?
Serve the muffins warm, ideally with a pat of butter.
Are these muffins considered comfort food?
Yes, they are described as a comforting treat and ideal for cozy mornings.
How many eggs are required?
The recipe requires one beaten egg.
What is the total number of ingredients?
There are 9 ingredients in this recipe.
Can these muffins be served at brunch?
Yes, they are highly suitable for brunch and morning snacks.
What texture can I expect from these muffins?
They have a tender, melt-in-your-mouth crumb.
What regional style does this recipe represent?
It is tagged as a New England style recipe due to its New Hampshire inspiration.