1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
2. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
3. Add frozen berries to dry ingredients and gently toss just to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and batter will be thick. Do not overmix.)
4. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes. Serve as is or use one of the toppings below.
While muffins are cooling, mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon in small bowl and melt 4 tablespoons butter in small saucepan. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar. Set muffins upright on wire rack; serve.
Ginger- or Lemon-Glazed
While muffins are baking, mix 1 teaspoon grated fresh ginger or grated lemon zest and
1/2 cup sugar in small bowl. Bring 1/4 cup lemon juice and 1/4 cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 tablespoons. After baked muffins have cooled 5 minutes, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon sugar or ginger sugar. Set muffins upright on wire rack; serve.
I substituted splenda and 1/4 cup sour cream was replaced with yogurt since I didn't have enough sour cream and they didn't taste as good. But I also baked them in smaller muffin cups.
"These are soooo good"
Per Serving (excluding unknown items): 160 Calories; 9g Fat (48.8% calories from fat); 1g Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 224mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
When making the batter, be sure to whisk vigorously in step 2, then fold carefully in step 3. There should not be large pockets of flour in the finished batter, but small occasional sprays may remain.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 12|
|Calories from Fat: 106 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 194.6mg||60 %|
|Sodium 167mg||6 %|
|Potassium 160.8mg||4 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 81.6g|
|Protein 10.9g||16 %|
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Calories per serving: 476
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